Seafood
Malabij
مالابیج
Also called: Malata
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Seafood
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- white fish 600 g
- walnuts tree nut 150 g
- pomegranate molasses 60 mL
- aromatic herbs 250 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Clean and portion the fish or seafood.
Prepare the onion, garlic, spices, and other aromatics.
Add the seafood and cook using the listed method—sautéing, stewing, baking, or steaming with rice.
Avoid overcooking; adjust salt, acidity, and spices at the end.
Serve hot with rice or bread.
Cook's notes
Avoid overcooking seafood because it becomes dry and tough quickly. Use acidic seasoning carefully and relatively close to cooking time.
Background
This item belongs to the food traditions of Mazandaran and the southern Caspian region, where rice, walnuts, pomegranate, local herbs, poultry, and fish are especially prominent.
Nutrition
| Energy | 380 kcal |
|---|---|
| Protein | 32 g |
| Fat | 18 g |
| Carbohydrate | 22 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0094 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods