Mahi Shekampor (Stuffed Fish -Persian Style)

Ingredients

• Rainbow trout or carp: 1 large
• Northern aromatic herbs (Khola, Chochagh, parsley, cilantro, mint): 300 g
• Walnuts: ½ cup, chopped
• Pomegranate paste: 3 tablespoons
• Garlic: 5 cloves, chopped
• Salt, black pepper, turmeric: to taste

Instructions

• Finely chop the herbs and mix them with walnuts, garlic, and pomegranate paste.
• Clean and gut the fish, then stuff the mixture inside the cavity.
• Cook the fish either in a preheated oven at 180°C (350°F) for 30–40 minutes, or pan-fry over low
• heat with a little oil until fully cooked.
• Fry in hot oil over medium heat until golden brown.