Khoresht-e Mahi (خورشت ماهی) — Persian Sour Fish Stew with Dried Lime

• 600 gFirm white fish fillets (cod, haddock, halibut, or grouper), skinless (cut into 5 cm pieces; pat very dry)
• 6 gFine sea salt (divided)
• 1 tspGround black pepper (divided)
• 1 tspTurmeric powder (for seasoning the fish and sauce)
• 15 gAll-purpose flour (optional, for lightly dusting fish to help it hold together)
• 60 mlOlive oil (divided)
• 250 gYellow onion (finely chopped)
• 18 gGarlic (about 6 cloves, minced)
• 500 gTomatoes (ripe, grated or finely crushed)
• 30 gTomato paste (for deeper color and body)
• 1.5 tspDried thyme
• 2 tspGround dried lime (limoo amani powder) (add more to taste at the end)
• 8 gGranulated sugar (balances acidity; adjust to taste)
• 30 mlWhite vinegar
• 45 mlFresh lemon juice (about 1–2 lemons, to taste)
• 360 mlWater (plus a little more if needed)

Instructions

1. 1

   Prepare the fish: pat pieces very dry. Season with 3 g salt, 1/2 tsp black pepper, and 1/2 tsp turmeric. If using flour, dust lightly with 15 g flour and shake off excess. Rest 10 minutes at room temperature while you start the stew base.

2. 2

   Build the base: heat 45 ml olive oil in a wide pot over medium heat. Add onion and cook 10–12 minutes, stirring, until soft and light golden. Add garlic and cook 60–90 seconds until fragrant, keeping heat moderate so the garlic does not brown.

3. 3

   Cook the tomatoes: stir in grated tomatoes and tomato paste. Cook 8–10 minutes over medium-high, stirring often, until the mixture darkens slightly and the oil begins to separate at the edges. Add dried thyme, remaining 1/2 tsp turmeric, and remaining 1/2 tsp black pepper; cook 30 seconds.

4. 4

   Season sour and sweet: add ground dried lime, sugar, vinegar, lemon juice, remaining 3 g salt, and 360 ml water. Bring to a gentle boil, then reduce to low and simmer uncovered 15 minutes, stirring occasionally, until lightly thickened and glossy. Taste; it should be pleasantly tart but balanced.

5. 5

   Sear the fish (recommended): heat remaining 15 ml olive oil in a nonstick skillet over medium-high. Sear fish in a single layer for 60–90 seconds per side, just until lightly golden (not cooked through). Transfer immediately to a plate; this helps the fish stay intact during simmering.

6. 6

   Poach gently: slide fish into the simmering sauce in one layer. Reduce heat to the lowest setting so the surface barely trembles. Cover and cook 8–10 minutes, depending on thickness, until the fish flakes easily and reaches 63°C/145°F in the center. Avoid stirring; gently shake the pot instead.

7. 7

   Finish and adjust: turn off heat and rest covered 5 minutes. Taste the sauce and adjust with up to 1 tsp more ground dried lime for deeper tang, 5–10 ml more lemon juice for brightness, or 2–4 g more sugar if overly sharp. Serve hot with saffron basmati rice.