Persian Sour Fish Stew with Dried Lime (Khoresht-e Mahi)
"Experience the bold, tangy allure of the Persian coast with this succulent white fish stew, masterfully balanced with the smoky citrus depth of traditional sun-dried limes."
Instructions
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and lightly golden.
Add the minced garlic and cook for about 1 minute, stirring, just until fragrant.
Stir in the chopped tomatoes and cook gently until they soften and break down into a light sauce.
Sprinkle in the dried thyme and ground dried lime. After about 1 minute, add the water to loosen the sauce.
Season with salt and black pepper. Reduce the heat and let the stew simmer gently so the flavors meld.
In a separate shallow pan, combine the vinegar with a small splash of water. Arrange the fish pieces in the liquid, cover, and cook over low heat for 5–10 minutes, just until the fish is tender and cooked through.
Carefully spoon the tomato stew over the cooked fish. Adjust acidity with a few drops of lemon juice and a tiny pinch of sugar if needed. Serve warm with steamed rice.