| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 7g | 40g |
| sugars | fibre | protein | salt |
| 2g | 4g | 28g | 1.2g |
Why I Love Iranian Mahi-e Baghali
Mahi-e Baghali is one of those recipes that instantly transports you to a different place with its rich flavors and aromatic spices. The first time I tasted this Iranian masterpiece, it was like being wrapped in the warmth of a Persian family dinner. It feels like a dish that’s been nurtured for centuries, handed down through generations, and cooked with a deep sense of tradition.
A Harmonious Blend of Flavors
One of the reasons I am so drawn to Mahi-e Baghali is because of how its flavors resonate with my own culinary heritage. The earthy spices like turmeric and cumin, the fresh herbs, and the savory fish bring to mind some of the dishes I grew up with in Miami. Despite the different cultures, there’s a shared love of fresh ingredients and robust flavors that connects this dish to the foods of my Cuban and Spanish roots.
The Mahi-e Baghali recipe combines simple ingredients in a way that achieves a delicate balance of flavors. The dill and fava beans add a layer of freshness that perfectly complements the buttery fish and aromatic Basmati rice. Each bite feels like a symphony of textures and tastes, making it impossible to resist.
A Recipe with Depth and Versatility
This recipe is not only delicious but also incredibly versatile. The fish fillets used in Mahi-e Baghali can be swapped out for whitefish, cod, or even tilapia, depending on what’s fresh or available in your local market. The use of saffron, though a bit of a luxury ingredient, makes this dish stand out. Its subtle yet unique flavor is unmistakable and elevates the entire meal.
If you enjoy dishes like Spanish Paella or even a Caribbean-inspired Arroz con Mariscos, you will appreciate the depth and complexity that Mahi-e Baghali offers. It’s a recipe that might surprise you with its similarities to these seafood-rich dishes, making it a delightful addition to any family’s collection of favorite recipes.
One of the chefs whose work has greatly inspired me to experiment with different flavors and cuisines is Yotam Ottolenghi. His approach to bringing Middle Eastern and Mediterranean flavors into approachable, home-cooked meals inspired me to try my hand at Mahi-e Baghali. If you haven’t yet explored Ottolenghi’s recipes, I highly recommend doing so as they offer a treasure trove of culinary insight and innovation.
Ultimately, Mahi-e Baghali is about home, tradition, and comfort—all the things that make a meal memorable and treasured. So gather your ingredients, set aside a bit of time, and dive into making this delicious and aromatic Iranian dish. Your taste buds will surely thank you.
What You’ll Need
- 2 lbs fish fillets (such as whitefish, cod, or tilapia)
- 1 1/2 cups Basmati rice
- 1 1/2 cups fresh dill, chopped
- 1 cup fresh fava beans (or lima beans), shelled
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1 lemon, sliced
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp ground saffron (dissolved in 2 tbsp hot water)
- 2 tsp salt
Method
Step One: Prepare the Rice and Beans
Rinse the Basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Add the rice and cook for 7-8 minutes until it’s partially cooked. Drain and set aside. In another pot, boil the fresh fava beans for about 3-4 minutes until tender. Drain and set aside.
Step Two: Sauté the Onion and Garlic
In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they are golden brown. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
Step Three: Cook the Fish
Season the fish fillets with 1 teaspoon of salt, ground turmeric, ground cumin, and ground black pepper. In the same skillet, push the onion and garlic to one side and add the seasoned fish fillets. Cook the fish for about 3-4 minutes on each side until they are cooked through. Remove the fish from the skillet and set aside.
Step Four: Layer the Rice and Beans
In a large pot, melt the butter over medium heat. Spread half of the partially cooked rice at the bottom of the pot. Sprinkle half of the chopped dill over the rice, then add half of the cooked fava beans. Place the cooked fish fillets over the layers. Repeat with the remaining rice, dill, and fava beans.
Step Five: Steam the Rice
Dissolve the ground saffron in 2 tablespoons of hot water and drizzle it over the top of the layered rice. Cover the pot with a tight-fitting lid and cook on low heat for 30-40 minutes until the rice is fully cooked and has formed a crispy layer at the bottom (tahdig).
Step Six: Serve the Dish
Fluff the rice with a fork and gently mix in all the layers. Transfer the Mahi-e Baghali to a serving platter. Garnish with lemon slices and serve hot. Enjoy your meal!
