Mahi Shekam Por (Persian Stuffed Fish)

Directions

1. Bloom the saffron.Grind the saffron threads in a mortar and pestle or spice grinder until they become a fine powder. Stir in a small bowl with 1 tablespoon of water and set aside to bloom while you prepare the other ingredients.
2. Get ready.Preheat your oven to 400F. Line a baking sheet with aluminum foil.
3. Prepare the fish.Position the fish on a sturdy cutting board with its belly facing you. Take your knife and slice at a diagonal from near the top of its neck to its belly, cutting deep enough to touch the bone. Do this once more, closer to the middle part of the fish. Flip and repeat on the other side. Season with salt and pepper on both sides and place the fish on the baking tray. Repeat with the remaining fish, setting the prepared fish aside until you are ready to stuff them.
4. Grind the walnuts.Add walnuts to the bowl of a food processor and blitz until they’re finely ground.
5. Add the aromatics.To the food processor with the walnuts, add the garlic, cilantro, parsley, and mint. Pulse until the herbs and garlic are coarsely chopped.
6. Make a paste.Add the olives, pomegranate molasses and 1/4 cup of the olive oil. Blitz until it forms a coarse paste.
7. Stuff the fish.Divide the stuffing amongst the fish, opening the cavity and pushing the flavorful walnut mixture inside.
8. Tie the fish.Using butcher’s twine, make a knot at the top end of the fish just under the head. This is the anchor. Then make a series of loops to cover the fish by pulling the twine out away from your anchor and creating a large, loose loop under the fish. Repeat to the length of the fish, around 4 times, then tie off and cut the twine.
9. Make the saffron glaze.Whisk the remaining 2 tablespoons of olive oil into the bowl with the bloomed saffron. Brush the fish on both sides with the saffron oil.
10. Bake the fish.Place the baking tray in the middle of the oven and roast until the skin is crispy, 30 to 40 mins.
11. Garnish and serve.Remove the fish from the oven. Remove and discard the butcher’s twine and gently transfer to your serving dish. Garnish with fresh chopped parsley and pomegranate seeds and serve.