TIME/SERVINGS
Makes: 4 servings
From: New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies , by Najmieh Batmanglij
INGREDIENTS
1 large or 2 pounds firm-fleshed white fish, about 1/2 inch thick: sea bass, halibut, cod, rockfish, or orange roughy
1 teaspoon salt
1/3 cup olive oil or butter
1 onion, peeled and thinly sliced
3 cloves garlic, peeled and crushed
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice or 3 tablespoons pomegranate paste
1 tablespoon slivered candied orange peel
2 tablespoons fresh lime juice
1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 tablespoon angelica petals or powder (gol-par), for garnish
2 tablespoons chopped walnuts, for garnish
2 tablespoons pomegranate seeds, for garnish
INSTRUCTIONS
Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1 teaspoon salt.
Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add all the ingredients except the saffron water and lime juice and cook for 3 minutes. Mix well and remove from heat.
Preheat oven to 400°F. Place the fish in a baking dish. Stuff it with the mixture from step 2 and pin or sew the cavity shut. Pour the saffron water, the rest of the oil, and lime juice over the fish.
Place the fish in the oven and bake for 10 to 15 minutes (until the fish flakes easily with a fork), basting from time to time.
Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish. Garnish with angelica petals, walnuts, and pomegranate seeds.
Serve with saffron-steamed plain rice. Nush-e Jan!
Variation: You may substitute pomegranate juice or paste with 1 cup liquid tamarind.