Iran is home to many varieties of fish from Darya-ye Khazar (Caspian Sea) in the north and khalij-e Fars (Persian Gulf) in the south, and each region has its own local favorites. In the past, any delicate seafood from these coastal regions rarely reached the Caspian Sea or the Persian Gulf, and would not have traveled far without spoiling. Unlike today, when most ingredients are available year-round, fresh seafood was once a rare luxury for those living away from the coasts. To preserve fish and shrimp, Iranians relied on salting, smoking, and drying long before the invention of modern refrigeration.
Ancient Persians were remarkably innovative: as early as 400 BC, they had developed yakhchals (ice-pits), mud-brick domes used to store ice and food through the heat of summer.
Among the most prized fish for the Nowruz feast is ماهی سفید mahi sefid (whitefish) from the Caspian Sea region. Its popularity has spread throughout Iran thanks to modern refrigeration, which makes it accessible across the country. Though mahi sefid is known for its many bones, its pin bones are easy to remove. For this recipe, I've chosen three types of fish with three different preparation methods.
The most important Nowruz tradition in our home growing up, besides gathering around the haft-seen table in our new clothes at the time of sal-e tahvil (spring equinox), was the Nowruz lunch! My father, who never liked fish of any kind, would bring a large mahi doodi (smoked whitefish) and also some sort of fresh local mahi jonoob (fish from the south). He liked his Nowruz whitefish pan-fried, brown and crispy, and it was always served with sabzi polow and kookoo sabzi. Here's another recipe for kookoo sabzi with walnuts, and also my first recipe for sabzi polow mahi.
1- Mahi Sorkh kardeh - Fried Fish
Ingredients
Serves 4
-4 pieces (2lb) flounder fillets, or any fish of your choice, scales/skin removed
-1/3 cup all-purpose flour
-1 teaspoon dried fenugreek leaves, crushed
-Salt and black pepper to taste
-1/4 teaspoon red pepper powder
-1/4 teaspoon garlic powder
-A pinch of turmeric powder
-2 tablespoons butter
-1/4 cup olive oil
-2 limes or a large narenj (Seville orange)
Method:
***
If you find smoked fish to be too salty, simply rinse it under cool running water for a few minutes and pat it dry. I like to wrap smoked fish in aluminum foil with a handful of fresh and dried herbs, then bake it for 10-12 minutes.
2- Mahi Doodi - Smoked Whitefish
Ingredients:
-2 pounds smoked whitefish
-1 tablespoon flour,
-1 tablespoon dried dill weed
-1 teaspoon dried fenugreek leaves
-A few sprigs of fresh parsley, dill, and chives, finely chopped
-1-2 limes
-Olive oil
Method:
3- Salmon - Pan Fried and Oven-baked
Ingredients
Serves 4
-2 pounds salmon fillet, rinse under cold water, pat dry, and cut into smaller serving-size pieces
-1-2 tablespoons dried dill weed
-1teaspoon dried fenugreek leaves
-1/4 teaspoon red pepper powder (optional)
-Salt and black pepper to taste
-2 garlic cloves. finely minced
-Olive oil
-2 limes or a large narenj (Seville orange)
Method:
Enjoy! Nowruz Mobarak!
1- Mahi Sorkh kardeh - Fried Fish
Ingredients
Serves 4
-4 pieces (2lb) flounder fillets, or any fish of your choice, scales/skin removed
-1/3 cup all-purpose flour
-1 teaspoon dried fenugreek leaves, crushed
-Salt and black pepper to taste
-1/4 teaspoon red pepper powder
-1/4 teaspoon garlic powder
-A pinch of turmeric powder
-2 tablespoons butter
-1/4 cup olive oil
-2 limes or a large narenj (Seville orange)
Method:
- Rinse fish under cold water and pat dry.
- Season the fillets with salt, pepper, garlic powder, and dried fenugreek leaves.
- In a large frying pan, melt the butter and add the oil on medium-high heat.
- In a bowl, combine the flour with a small amount of turmeric. Lightly coat the fillets in the flour mixture, shaking off any excess before placing them in the hot pan. Fry the fish on both sides until golden brown and crispy.
- Remove from heat and transfer to a serving platter. Squeeze fresh lime juice or juice of a Seville orange over the fish.
***
Ingredients:
-2 pounds smoked whitefish
-1 tablespoon flour,
-1 tablespoon dried dill weed
-1 teaspoon dried fenugreek leaves
-A few sprigs of fresh parsley, dill, and chives, finely chopped
-1-2 limes
-Olive oil
Method:
- Squeeze the limes all over the fish, inside and out.
- In a small bowl, combine the flour and dried herbs. Rub the mixture inside the fish cavity.
- Fill the fish with fresh herbs and drizzle a tablespoon of olive oil inside.
- Wrap the fish in foil and place it in a preheated 350 degrees Fahrenheit for 10-12 minutes.
***
This salmon recipe is from my late mother, who never quite liked the taste of salmon and its pink color. To her, salmon always looked raw! That's why she preferred to pan-fry it first and then bake in the oven to ensure that it was fully cooked.
3- Salmon - Pan Fried and Oven-baked
Ingredients
Serves 4
-2 pounds salmon fillet, rinse under cold water, pat dry, and cut into smaller serving-size pieces
-1-2 tablespoons dried dill weed
-1teaspoon dried fenugreek leaves
-1/4 teaspoon red pepper powder (optional)
-Salt and black pepper to taste
-2 garlic cloves. finely minced
-Olive oil
-2 limes or a large narenj (Seville orange)
Method:
- Season the salmon with dried herbs, red pepper, salt, and black pepper.
- In a heavy skillet, heat 2-3 tablespoons of olive oil on medium-high heat.
- Lightly fry the salmon fillets on both sides for a few minutes.
- Transfer the fish into an ovenproof dish. You may line the bottom of the pan with thin slices of lime and place the salmon fillets on top.
- Add the minced garlic, drizzle a bit more olive oil over the fish, and bake in a preheated 350 degrees Fahrenheit oven for about 15-20 minutes or until the salmon is cooked through.
- Remove from the oven and squeeze fresh lime or Seville juice over the fish before serving.
Enjoy! Nowruz Mobarak!
