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.
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
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the cooked rice, mixed herbs, chopped onion, minced garlic, cumin, turmeric, cinnamon, salt, and pepper.
- Stuff the fish cavity with the herb and rice mixture.
- Place the stuffed fish in a baking dish and drizzle with olive oil.
- 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