Stuffed fish, Northern style (Mâhi tu por, Shomâli) from The Legendary Cuisine of Persia (page 182) by Margaret Shaida

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Notes about this recipe

  • valbe on December 07, 2023

    I used the stuffing as a base for a piece of halibut and then poured the sauce over top. The fruit stuffing absorbed the juices from the fish as I imagine is what happens if a whole fish is used. The end result was truly delicious.

  • Boffcat on August 15, 2018

    My family has made this for years as a stuffed whole salmon, which is utterly delicious. It was only when referring the the recipe recently that I realised the original is actually for smaller individual fish, and therefore tried it as stuffed trout, wrapped in foil and cooked on a barbecue. Again, delicious - I don't think you can go wrong with this stuffing, really.

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