persianfishstuffedwalnutbarberrypescatarianroasted

Mahi Shekam Pur

Name: Mahi Shekam Pur
Prep time: 17 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Persian
Ingredients: 1 fish, about 700 g whole sea bream or sea bass, cleaned and butterflied; 6 g fine salt; 2 g black pepper; 2 g ground turmeric; 10 ml olive oil; 15 ml fresh lemon juice; 60 g walnuts, finely chopped; 25 g barberries; 25 g flat-leaf parsley, finely chopped; 20 g cilantro, finely chopped; 10 g mint leaves, finely chopped; 40 g spring onions, finely sliced; 10 g garlic, finely minced; 20 ml pomegranate molasses; 15 ml olive oil; 80 g red onion, sliced; 5 ml olive oil

Mahi Shekam Pur is a fragrant roasted fish filled with a vivid mixture of herbs, walnuts, barberries, and garlic, balanced by the deep tang of pomegranate molasses. The finished dish is juicy and savory with pops of sweetness and tartness, and the stuffing turns rich and aromatic as it roasts inside the fish.

45 min

2 servings

461 kcal

Persian

Ingredients

Fish and seasoning

1 fish, about 700 gwhole sea bream or sea bass, cleaned and butterflied
6 gfine salt
2 gblack pepper
2 gground turmeric
10 mlolive oil
15 mlfresh lemon juice

Herb and walnut stuffing

60 gwalnuts, finely chopped
25 gbarberries
25 gflat-leaf parsley, finely chopped
20 gcilantro, finely chopped
10 gmint leaves, finely chopped
40 gspring onions, finely sliced
10 ggarlic, finely minced
20 mlpomegranate molasses
15 mlolive oil

For the tray

80 gred onion, sliced
5 mlolive oil

Instructions

1
Preheat the oven to 220°C. Pat the fish very dry inside and out so it roasts rather than steams. Rub it all over and inside the cavity with salt, black pepper, turmeric, olive oil, and lemon juice. Set aside while you make the stuffing.
2
In a bowl, combine the walnuts, barberries, parsley, cilantro, mint, spring onions, garlic, pomegranate molasses, and olive oil. Mix until the herbs are glossy and the walnuts are evenly distributed. The stuffing should hold together lightly when pressed; if it seems dry, let it sit 2 minutes so the barberries soften slightly.
3
Lightly oil a small baking tray and spread the sliced red onion in a bed to keep the fish elevated and flavorful. Spoon the stuffing into the fish cavity, pressing it in firmly but not so tightly that hot air cannot circulate. If needed, secure the fish with 2 to 3 toothpicks or tie gently with kitchen string.
4
Roast for 22 to 25 minutes, depending on thickness, until the flesh at the thickest part turns opaque and flakes easily with gentle pressure. For deeper color, switch to grill/broil for the final 2 minutes, watching closely so the herbs and walnuts do not burn.
5
Rest the fish for 3 minutes after roasting so the juices settle and the stuffing firms slightly. Remove toothpicks or string, then serve the fish whole over the roasted onions, spooning any tray juices over the top.

Nutrition per serving

461 kcal

Calories

37g

Protein

13g

Carbs

29g

Fat

Fiber

Notes

•Sea bream, sea bass, trout, or pomfret all work well; choose a fish that can be butterflied and stuffed neatly.
•If your barberries are very tart or dry, rinse quickly and pat dry before mixing into the stuffing.
•Serve with saffron rice, sabzi, or a sharp salad with radishes and herbs.
•Ask your fishmonger to butterfly the fish to save time and keep the recipe within 45 minutes.

Background

Mahi Shekam Pur is a beloved stuffed fish dish from northern Iran, especially associated with the Caspian regions of Gilan and Mazandaran. The combination of fresh herbs, tart barberries or pomegranate, garlic, and nuts reflects the region’s love of bright, aromatic, sweet-sour flavors. It is often prepared for family meals and festive gatherings, particularly when fresh fish is abundant.

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