Mahi Shekam Por (Persian Stuffed Fish) is a traditional Iranian recipe for a classic dish of roasted fish with a herb, walnut, olive, and pomegranate molasses mixture flavoured with Advieh Mahi spice blend.. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Stuffed Fish (Mahi Shekam Por).
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This perfectly roasted whole fish is based on an Iranian dish eaten during Norouz (Persian New Year) called Mahi Shekam Por. An impressive dinner that is ready to eat in an hour prepared with sea bream that's stuffed with an aromatic herb, walnut, olive, and pomegranate molasses mixture flavoured with Advieh Mahi spice blend.
Ingredients:
pinch of saffron threads
4 whole sea bream or sea bass, cleaned and scaled, with its heads and tails attached
sea salt and freshly-ground black pepper, to taste
4 tbsp raw walnuts
4 garlic cloves, crushed and peeled
15g fresh coriander leaves
15g fresh flat-leaf parsley leaves (plus extra chopped parsley, to garnish)
10 fresh mint leaves
110g large pitted green olives
2 tbsp pomegranate molasses
2 tsp Advieh Mahi
70ml extra-virgin olive oil
2 tbsp pomegranate seeds
Method:
Grind the saffron threads in a mortar until you have fine powder. Transfer to a bowl then blend with 1 tbsp hot water and set aside to bloom as your prepare the other ingredients.
Pre-heat your oven to 200°C (180°C fan). Line a baking tray with kitchen foil.
Sit the fish on a heavy wooden chopping board, arranging it so that it's belly is facing you. Take a sharp knife and slice a diagonal cut from near the top of the neck to its belly, cutting deep enough to touch the bone. Do this once more, closer to the middle part of the fish. Flip and repeat on the other side then repeat with the remaining fish.
Season the fish with salt and freshly-ground black pepper on both sides. Sit the the fish on the baking tray before repeating the process with the remaining fish, setting the prepared fish aside until you are ready to stuff them.
Add walnuts to the bowl of a food processor and blitz until they’re finely ground. Now add the garlic, coriander, parsley, and mint. Pulse until the herbs and garlic are coarsely chopped.
Add the olives, pomegranate molasses, 1 tsp of the Advieh Mahi and 60ml of the olive oil. Blitz until the mixture forms a coarse paste.
Divide the stuffing mixture evenly amongst the fish, opening the body cavity and pushing the herb and walnut mixture inside.
Using butcher’s twine, make a knot at the top end of the fish just under the head. This is the anchor. now form a series of loops to cover the fish by pulling the twine out away from your anchor and creating a large, loose loop under the fish. Repeat to the length of the fish, around 4 times, then tie off and cut the twine.
For the saffron glaze: whisk the remaining 2 tbsp of olive oil into the bowl with the bloomed saffron then stir in the remaining 1 tsp Advieh Mahi. Brush the fish on both sides with the saffron oil.
Transfer the baking tray with the fish to the centre of your pre-heated oven and roast until the skin is crispy and the fish is cooked through (about 30 to 35 minutes).
Remove the fish from the oven then snip off and discard the butcher’s twine and gently transfer the fish to a warmed serving dish. Garnish with chopped parsley and pomegranate seeds and serve.
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