Sautéed fish with garlic and bitter orange (Mahi-ye sir-dagh ba narenj) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 216) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh herb kuku (Kuku-ye sabzi); Rice with fresh fava beans and Spring dill (Baqala polow)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute catfish or rockfish fillets for bass fillets; a mix of fresh orange and lime juices for bitter orange juice; ghee for butter; and honey for grape molasses. See recipe for variations.

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