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December 27, 2012

Ghalieh mahi (southern Iranian spicy fish and herb stew), from Turmeric and Saffron

Ghalieh mahi, a southern Iranian spicy fish and herb stew, from Turmeric and Saffron.

After the party food and heavy holiday meals, I crave something lighter and, well, brighter. Turmeric and Saffron's Iranian spicy fish and herb stew overflows with garlic, red pepper, tamarind and fresh cilantro, fresh flavors that aren't traditional on my holiday menu. If you live near a Persian or Indian market, you'll be able to find fresh fenugreek leaves; if not, use good quality dried fenugreek. Any firm white fish (cod, halibut, tilapia, etc.) will work, so buy what looks best at your fish market. I would serve this with saffron rice.

Get the recipe for ghalieh mahi (southern Iranian spicy fish and herb stew) from Turmeric and Saffron.

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Comments

1
Posted by: Kalyn | December 27, 2012 at 10:30 PM

I've never cooked anything quite like this, but it looks delicious!

2
Posted by: Lydia (Soup Chick) | December 27, 2012 at 10:39 PM

Kalyn, I think you'd love it -- lots of cilantro!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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