This aromatic fish (ماهی – mahi) dish is traditionally served on the first day of the Persian new year in Iran, coinciding with the first day of Spring.
I prepared it with tuna, and it can be made with any fish. The fish can be prepared either cut in cubes, as I did here, or in filet.
For the fish
1- Cut a fresh tuna steak in cubes (or simply a white fish filet) and sprinkle with the Persian spice mix Adviyeh (recipe here), a little bit of fresh ginger root, some fresh cilantro chopped and tablespoon of olive oil. Mix gently and let it stand while the rice cooks.
2- Mix in a tablespoon of flour and make sure all the pieces of fish are lightly coated.
3- In a large pan, place a tablespoon of butter (about 30 gr) and place the fish. Cook on high fire until the fish is cooked and slightly golden.
For the rice
1- Prepare Basmati rice as you would always do mixed with dried fruits. Here I used wonderful golden raisins from the region of Herat in Afghanistan, and I often add dried cranberries as it gives it added colour.
2- When the rice is done, take a few tablespoons and place them in a bowl. Mix that rice with some Saffron liquid (recipe here).
To serve: place the fish and some white rice on a plate. Add some Saffron coloured rice on top of the white rice. Sprinkle with lime (or lemon) juice and fresh cilantro, and place a side plate of fresh cucumbers on the side. Enjoy!
Filled with goodness and a dash of rose petals!
For two filets of fish:
1- In a large bowl mix: one large peach or two small peaches cut in cubes, one large avocado cut in cubes, one cucumber also cut in cubes, some fresh ginger root cut in very small pieces, a generous bunch of fresh cilantro chopped, some fresh black pepper crushed, a teaspoon of cumin, some olive oil and if you have it at hand, a teaspoon of dried roses.
2- Cook the fish as you wish –I used Tuna and simply seared it in a pan. Cut in cubes.
To serve, place tostadas on each plate and let everyone serve themselves the fish topping it with the peach mixture. Enjoy!
Fusion some may call it. I’ll just call it delicious.
For one steak of fresh Tuna
1- Cut the Tuna in cubes while it is slightly frozen, that will prevent it from shredding under the knife.
2- In a bowl mix: red and yellow organic tomatoes cut in cubes, one cucumber cut in cubes, half a red onion cut in small pieces, some fresh ginger root shredded, freshly ground pepper, cumin, either lime juice or better yet some Lemoon Mraqad, some high quality virgin olive oil, and fresh mint leaves.
3- Cover the Tuna cubes with sesame seeds and fry in a little bit of olive oil for about 10 minutes.
4- Mix the cooked Tuna with the tomato mix and serve immediately on tostadas (oven baked corn tortillas).
Enjoy with a nice Tequila!
A nice way to make Tuna, or any fish for that matter, in a matter of minutes. Here the link to the recipe for Leemoon M’raqad –or Moroccan lemon conserve.
For one Tuna steak:
1- Sprinkle the Tuna with shredded fresh root ginger, some sesame seeds and a bit of cumin.
2- Fry in olive oil. When one side is done and slightly golden, take the Tuna steak out of the pan and cut in cubes.
3- Return to the pan and fry gently adding a little more sesame seeds and some pieces of Leemoon M’raqad. Stir constantly so all sides of the cubes are cooked.
Serve immediately. I served it with Basmati rice cooked with raisins, some lovely yellow organic tomatoes and sea salt on the side.
A lovely and light Asian inspired way to prepare fresh tuna.
For one Tuna steak
1- Cut the tuna in squares. Do it while the tuna is very cold, it will help keep it from shredding.
2- In a bowl, mix a little bit of freshly grated ginger root, a tablespoon of Soya sauce and some sesame seeds.
3- Fry gently and for about five to seven minutes in a pan with about a tablespoon of sesame oil.
Serve immediately. I served it with plain pasta and some cherry tomatoes.