Mahi Shekam Por — Herb-Stuffed Trout with peas

Name: Mahi Shekam Por — Herb-Stuffed Trout with peas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: persian
Ingredients: 800 g cleaned whole trout; 40 g fresh coriander; 30 g fresh parsley; 60 g walnut kernels; 30 g halal-certified pomegranate molasses; 100 g onion; 20 ml olive oil; 3 g salt; 1 g black pepper; 100 ml water; 120 g green peas

Mahi Shekam Por — Herb-Stuffed Trout with peas. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…

800 g cleaned whole trout
40 g fresh coriander
30 g fresh parsley
60 g walnut kernels
30 g halal-certified pomegranate molasses
100 g onion
20 ml olive oil
3 g salt
1 g black pepper
100 ml water
120 g green peas

Use fresh or frozen peas. Heat oven to 190 °C. Check cleaned trout for visible bones. Chop onion and herbs; crush walnuts.
Soften onion in half the oil for 5 minutes. Stir in herbs, walnuts, pomegranate molasses and half the salt; cook for 2 minutes.
Stuff the trout cavity with herb mixture. Place in a baking dish with variation vegetables and water. Brush fish with remaining oil, salt and pepper; cover loosely with foil.
Bake for 20 minutes; uncover for 5–10 minutes until fish reaches 63 °C and vegetables are tender. Remove skin and bones carefully before dividing into four portions. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Petar Milošević — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Baked_trout.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Baked trout with potatoes illustrates the fish; this formula uses a walnut and herb stuffing. Pictured sauce and other accompaniments are not included.