Seafood
Stuffed Saboor Fish
ماهی صبور شکمپر
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- 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)
- shad (sobur) fish 600 g
- herbs 250 g
- garlic 25 g
- tamarind 100 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Season/rest seafood before cooking
Method
The recorded steps contradict this dish's own cooking method, so they are not shown. They are being rewritten.
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 is associated with Khuzestan and the province's Arab, Bakhtiari, and other communities. Dates, fish, shrimp, aromatic herbs, spices, and bold sour or hot flavors are common regional features.
Nutrition
| Energy | 310 kcal |
|---|---|
| Protein | 30 g |
| Fat | 12 g |
| Carbohydrate | 20 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: IR0476 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods