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Vegeterian Dry Soup Mix - Mushroom and Barley by Sabzan of Tehran

Vegeterian Dry Soup Mix - Mushroom and Barley by Sabzan of Tehran

Dried Herb & Seasoning Mix for Fish - "Ghalieh Mahi Sabzi" by Sabzan of Tehran

"Ghalieh Mahi" is a very popular dish from both north and south of Iran. Each region has its own slightly different recipe for this amazing dish. This ready to use herb/seasoning mix by Sabzan of Tehran makes it as easy as possible to prepare your favorite "Ghalieh Mahi" recipe without worrying about having the correct herbs/ingredient mix.
Availability: Out of stock

There may be different variations of قلیه ماهی Ghalieh Mahi recipe however, the main herb ingredients are گشنیز Geshniz (cilantro) and شنبلیله Shanbalileh (fenugreek), as well as garlic, tamarind and red hot peppers. Our ready to use mix by Sabzan has most of what you need. Choosing the right kind of fish is also very important. Traditional southern Iran recipes are made with fish from the south of Iran such as Sangsar, Hamoor, Shooride, but you can also make it with any white fish that has no little bones and is firm enough not to fall part while cooking the stew. Ghalieh mahi is tastiest when made with lots of garlic and some red hot pepper. You can consider this dish your good old Ghormeh Sabzi with fish! Below is one recipe version for this popular dish, Ghalieh Mahi - Southern Iranian Spicy Fish & Herb Stew.

Ingredients (Serves 4-6):
- 2 pounds fish fillet (tilapia, snapper, halibut, cod) or any fish of your choice, cut into 2-inch pieces
- 3 cups freshly chopped cilantro
- 1 cup freshly chopped fenugreek or 2 tablespoons dried fenugreek (or Sabzan Herb mix by itself)
- 8 garlic cloves, finely minced
- 2 medium onions, finely diced
- 8-ounce tamarind pulp
- 1 teaspoon red pepper powder
- 1 1/2 teaspoons turmeric powder
- 2 tablespoons whole wheat flour - Salt to taste - Vegetable oil - Water

- Place the tamarind in a small bowl, cover with 2 cups of hot water. When the water becomes cool enough to touch, separate and remove the seeds and branches using
your fingers and pass the liquid through a sieve. Set aside.
- In a small bowl combine the flour with 1/2 teaspoon of turmeric, a pinch of salt and red pepper. Generously coat the fish with the flour- turmeric mixture and set aside for
10-15 minutes. Dust off any excess flour before frying the fish.
- Heat 2 tablespoons of vegetable oil in a skillet and lightly saute the fish pieces on all sides on medium heat. Set aside.
- In a large pan saute chopped onions in 3 tablespoons of hot oil until translucent on medium-high heat. Stir in 1 teaspoon of turmeric powder and the minced garlic, cook
for another couple of minutes on medium-low heat.
- Add the freshly chopped herbs to the pan (or pre soaked Sabzan herb mix), saute along with the onion and garlic for about 10 minutes on medium heat.
- Pour in the tamarind sauce, simmer on medium-low heat until all flavors come together for about 15-20 minutes.
- Gently place the fish in the stew, add salt and red pepper to taste. Add more hot water to the stew if needed. Taste and adjust the seasoning. Cook for another 30 minutes
on medium-low heat. Do not stir the stew. Place the stew in a serving bowl and serve with Basmati rice.


Recipe adapted modified from original recipe by Azita/ Turmeric & Saffron

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