Mahi Shekam Por (persian Herb And Rice Stuffed Fish)

Mahi Shekam Por is a traditional Mizrahi Jewish dish that features a flavorful herb and rice stuffing inside a whole fish. This dish is a delicious representation of Mizrahi Jewish cuisine, showcasing the use of aromatic herbs and spices.

Mahi Shekam Por (persian Herb And Rice Stuffed Fish)

Ingredients

  • 1 whole mahi-mahi, cleaned and scaled
  • 1 cup basmati rice, cooked
  • 1 cup mixed fresh herbs (parsley, cilantro, dill), chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix the cooked rice, mixed herbs, chopped onion, minced garlic, cumin, turmeric, cinnamon, salt, and pepper.
  3. Stuff the fish cavity with the herb and rice mixture.
  4. Place the stuffed fish in a baking dish and drizzle with olive oil.
  5. Bake for 30-40 minutes, or until the fish is cooked through and the stuffing is golden brown.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
20g
Fat
12g

Supplies

Baking dish

Tools

Knife Cutting board Bowl

Serving suggestions

Serve the Mahi Shekam Por with a side of Persian cucumber and tomato salad.

Tips & tricks

For a crispy skin, you can broil the fish for a few minutes at the end of the cooking time.

Cost

Medium