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Ghalie Mahi Persian fish stew with tamarind and fresh herbs

Ghalie Mahi Recipe: Authentic Persian Fish Stew

Ghalie Mahi is a traditional Persian fish stew made with tender fish, fresh herbs, garlic, tamarind, and aromatic spices. This flavorful Southern Iranian dish has a delicious balance of tangy, spicy, and savory flavors and is traditionally served with Persian steamed rice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Persian
Calories: 350
Ingredients Method

Ingredients
  

  • Fish
  • 1-1.5 lb firm-fleshed fish cut into serving pieces
  • Stew Ingredients
  • 1 large onion finely chopped
  • 4-5 garlic cloves minced
  • 1 cup fresh cilantro finely chopped
  • 2-3 tablespoons fresh fenugreek finely chopped
  • 2-3 tablespoons tamarind pulp or paste
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • ½-1 teaspoon red chili pepper or to taste
  • Salt to taste
  • 2-3 tablespoons vegetable oil
  • 1-1½ cups water

Method
 

  1. Prepare the fish
  2. Pat the fish pieces dry and season them lightly with salt, black pepper, and turmeric. Set aside while preparing the stew base.
  3. Sauté the onion and garlic
  4. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until softened and lightly golden. Add the garlic and turmeric, then sauté for another minute until fragrant.
  5. Cook the fresh herbs
  6. Add the chopped cilantro and fenugreek. Cook the herbs over medium-low heat for several minutes, stirring occasionally, until they become darker and aromatic. Avoid overcooking the fenugreek, as it can make the stew bitter.
  7. Add tamarind and spices
  8. Stir in the tamarind pulp or paste, black pepper, and red chili pepper. Add the water and mix well. Bring the stew base to a gentle simmer and cook for about 10–15 minutes so the flavors can develop.
  9. Add the fish
  10. Gently place the seasoned fish pieces into the simmering stew. Cover the pot and cook over low to medium-low heat for about 10-15 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent the fish from breaking apart.
  11. Adjust and serve
  12. Taste the stew and adjust the salt, tamarind, and chili according to your preference. Simmer for a few more minutes if needed, then serve hot with Persian steamed rice.