One of the most delicious stews from southern Iran is Ghalieh Mahi. This dish is made using special herbs like coriander and fenugreek, tamarind, spices, onions, and southern fish. In Bandar Abbas, they typically use Shahri or Zobidi fish. In Ahvaz, in addition to fish like Hamour, shrimp is sometimes added to the stew. In Bandar Genaveh, they prepare Ghalieh with fish like Seokho or Hamaar. However, it's best to use fish that is boneless and has tender meat.  Fish such as Sangsar, Hamour, Shahri, Seokho, Jash, Shorideh, and Sokun are considered the best options for Ghalieh Mahi.

Ingredients for Ghalieh Mahi (Serves 4):

- 4 pieces of fish fillet
- 2 onions
- 200 grams of tamarind
- 6 cloves of garlic
- 300 grams of coriander
- 50 grams of fenugreek
- Salt, black pepper, and turmeric to taste
- Oil as needed

 Cooking Steps of Ghalieh Mahi

1. First, wash the fish thoroughly and season both sides with salt and black pepper to flavor it.
2. Wash and chop the fenugreek and coriander finely until soft. The herbs should be chopped uniformly.
3. Dice the onions and sauté them in oil until they become transparent and golden.
4. At this stage, add turmeric to the onions, then finely chop the garlic and add it to the onions. Be careful not to burn the garlic.
5. Next, add the chopped herbs to the mixture and sauté until the moisture from the herbs evaporates.
6. At this point, add half a liter of boiling water to the pot and allow the vegetables to cook well. After 15 minutes, mix the tamarind with a glass of water until it is well diluted and strain it completely.
7. Add the tamarind along with two more glasses of water to the mixture and reduce the heat to let it simmer.
8. If tamarind is not available, you can also use sour pomegranate paste.
9. In the last 30 minutes of cooking, sauté the fish pieces in oil to maintain their appearance.
10. Add the fish to the stew and let it simmer gently until the stew thickens and the fish is cooked through. This stew is usually served with plain rice.

Important Tips for Making Ghalieh Mahi

- If you’re not fond of the taste of fresh fish or if fresh fish is unavailable, you can use canned tuna, but do not add the tuna during cooking. Instead, serve the tuna pieces alongside the stew.
- Due to the high salt content of tamarind, it’s best not to add salt to the stew initially. Taste it first and add salt if necessary.
- If the dish is not sour enough, you can add more tamarind.
- Tamarind is typically served spicy, but if you prefer less heat, you can add a little red pepper.
- To eliminate the fishy smell, you can use more garlic.

- You can also use salmon or rainbow trout if needed.
- Cut the fish into thick slices to prevent them from breaking apart in the stew.
- The quality of tamarind is very important; it’s best to use the dark, firm variety.
- When simmering the stew, do not cover the pot to avoid it boiling over.
- If you want the stew to be oily, continue cooking over low heat for an additional 10 minutes after it’s done.
- You can sauté a bit of tomato paste in oil and add it to the stew midway through cooking for a richer color.
- Stir the stew gently to avoid breaking the fish pieces, and be cautious when serving.

Ghalieh Mahi is an elegant and festive dish. If you haven’t tried it yet, make sure to give it a shot at least once. Due to the presence of fish, vegetables, and spices, it is very nutritious. We hope to host you soon in Iran, specifically in Hormozgan province, while serving Ghalieh Mahi. The Sana Persian team looks forward to welcoming you in the near future. Here’s to that day!