Fish Stuffed and Baked-MÖHI TU-POR

This Fish Stuffed and Baked dish, which originates in Iran’s north, is arguably the most celebratory in the country. This dish involves stuffing the fish with a mixture of dried fruit and nuts, then soaking it in a lemony saffron sauce before baking it. One of my favorite meals to serve at parties is Polow, simple Iranian rice flecked with saffron. This is how the Iranians serve it. I occasionally use single fish, but when I use small fish, the WOW effect is gone, thus as you can see below, I usually try to get a gorgeous giant fish. To ensure ideal cooking, allow the fish to reach room temperature before baking.

SERVES: 4–6

Ingredients in Fish Stuffed and Baked:

• A good pinch of threads from saffron.
• One substantial (4½ pounds/2 kg) white-fleshed fish, such as a cod, sea bass, or hamour (reef cod), scaled, gutted, and cleaned, but with the head and tail still attached sea salt.
• Seven tsp (one hundred grams) unsalted butter, plus extra for the baking tray.
• ½ cup (75 g) of dried apricots, steeped in boiling water for one hour.
• ½ cup (75 g) prunes, steeped in boiling water for 1 hour.
• ½ cup (75 g) golden raisins, steeped in boiling water for one hour.
• ½ cup (75 g) finely chopped walnuts.
• Half a spoonful of pomegranate syrup, powdered black pepper, finely, one lemon’s juice, or to taste.
  Simple Persian rice to be served.

DIRECTIONS:

In two teaspoons of water, let the saffron steep.
Using paper towels, pat the fish dry on all sides and lightly season the inside with salt. Grease a baking dish big enough to fit the fish comfortably with a little butter Empty the dehydrated fruit. Chop the prunes and apricots very finely. To counterbalance the sweetness of the fruit, add a small pinch of salt and pepper to the large mixing bowl along with the walnuts and pomegranate molasses. Blend thoroughly.
Stuff the fruit and nut mixture inside the fish. Place the fish in the baking dish that has been coated with oil, flapping its sides over the stuffing.

In a small saucepan, melt the seven tablespoons of butter and mix in the saffron water and lemon juice. Cover the fish with the mixture and bake for 35 to 40 minutes, occasionally baste, or until the fish just begins to flake; avoid overcooking the fish to prevent it from becoming tough.
After letting it rest for five minutes, carefully move it to a serving platter. Cover everything with sauce. Along with the rice, serve hot.