Skip to content

Fish, Maghreb and Middle East

Mahi shekam por (stuffed Persian fish) with rice

Mahi shekam por is a whole sea bream stuffed with fresh herbs, walnuts and pomegranate molasses, roasted in the oven and served with basmati rice. This recipe from southern Iran serves 4 in 75 minutes, at a medium difficulty level, for about €5.20 per person. Success depends on a finely chopped stuffing and a roast that leaves the skin golden without drying out the flesh.

A whole fish stuffed with herbs, walnuts and pomegranate, roasted in the oven, straight from southern Iran, served with rice.

Mahi shekam por (stuffed Persian fish) with rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€5.20
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This dish stands out for the contrast between the tender flaky fish and the crunchy walnut stuffing, brightened by the tangy pomegranate molasses. Cilantro and parsley bring a herbaceous freshness that runs through the whole stuffing, while turmeric lightly colors the skin and gently flavors the flesh without overpowering it.

It's a dish for a Sunday, when you have time to stuff the fish and watch it roast in the oven. Kids tend to enjoy it once the fish is deboned at the table, and it impresses guests without requiring any complicated technique. Mon Chou likes to serve it with simple basmati rice that soaks up the cooking juices.

The ingredients

4 people

Fish counter

  • Sea bream (about 600 g each) 2

Fruits and vegetables

  • Fresh cilantro 2 bunch
  • Flat leaf parsley 1 bunch
  • Garlic 4 cloves
  • Onion 1

Pantry

  • Walnut halves 80 g
  • Pomegranate molasses or lemon juice and honey 3 tbsp
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Basmati riceoften in the pantry 320 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Tree nuts

The step by step recipe

  1. Roughly chop the herbs, walnuts and garlic, sauté the sliced onion, then mix everything with the pomegranate molasses and salt.

    Pomegranate molasses is sold at international grocery stores, otherwise mix lemon juice with a spoonful of honey.

  2. Rub the inside and outside of the sea bream with turmeric, salt and pepper, then fill the belly with the stuffing.

    Don't overstuff the belly, the filling expands and the fish can tear.

  3. Close each fish with toothpicks or kitchen twine and place them in an oiled baking dish.

    Place the toothpicks in a zigzag pattern so the stuffing doesn't escape.

  4. Roast at 200 °C, basting twice with oil and the pan juices. 35 min

    The skin should be golden and the flesh should pull away from the bone easily.

  5. Cook the basmati rice in salted water and serve it with the fish, with a drizzle of pomegranate molasses on the side.

    Lemon butter rice pairs perfectly with this fish.

Our tips to get it right

  • Pick fish that's really fresh, with clear eyes and firm flesh, that's what guarantees a moist result once roasted.
  • Pat the skin dry before baking, it will brown better and stay crisp.
  • If you don't have kitchen twine, wooden toothpicks work perfectly well to close up the fish.

The variations

  • Swap the sea bream for sea bass or a whole trout if you prefer a more delicate fish.
  • For a fish free version, use this same walnut and herb stuffing to fill hollowed out round zucchini, then roast them in the oven.
  • To save time, make the stuffing the day before and cook the rice while the fish roasts, so everything's ready at once.

What to serve it with

  • Lemon butter basmati rice
  • Cucumber and fresh mint salad
  • Black tea or sparkling water with lemon

Storage

Cooked fish keeps for 1 day in the fridge in a sealed container, its texture changes quickly once reheated. The rice keeps for 2 to 3 days in the fridge and reheats well steamed or in a pot with a splash of water. Freezing isn't recommended, the stuffed fish loses its texture and structure.

Questions about this dish

Can I make the stuffing ahead of time?

Yes, you can chop and mix the stuffing the day before and keep it in the fridge in a sealed container. Take it out at least 20 minutes before stuffing the fish so it's easier to work with.

What if I can't find pomegranate molasses?

Mix lemon juice with a spoonful of honey, this gives a similar tangy sweetness to the molasses. The flavor will be slightly less fruity but the result stays close.

How do I easily remove the bones at the table?

Cut along the center bone with a thin knife, then gently lift the fillets with a fork. The flesh comes away easily if the fish has cooked all the way through.

Do kids actually like this dish?

Yes, once the fish is deboned and served in pieces, the tender texture and mild flavor often appeal to kids. The walnut stuffing can be chopped more finely if the texture bothers them.

How long does it take to make a mahi shekam por with rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a mahi shekam por with rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mahi shekam por with rice cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, tree nuts. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Recipes with raw garlic

See all