When Easter was approaching and I was planning what we would eat during the holidays, I was looking for something fishy for Good Friday because traditionally you eat fish on Good Friday. I haven’t cooked anything Middle Eastern lately, so I flipped through my Persian cookbooks and found a very interesting recipe.
This dish is awesome! It doesn’t look very nice , though. Whether this is due to my:
a) non-existing photographic skills, or
b) to my non-existing skills of arranging food nicely, or
c) to some other reason,
I don’t know… But this shouldn’t keep you from cooking this dish. You’ll love it!
Tajin Samak Bi Tahina
adapted from “The Middle Eastern Kitchen” by Ghillie Başan
- 1 1/4 cups tahini
- 2/3 cup lemon juice
- 2/3 cup water
- 2 cloves garlic, crushed
- 1 tblsp olive oil
- 2 onions, halved and sliced
- 1 tsp cumin seeds
- 2 lb fish (I took catfish fillets)
- salt and freshly ground black pepper
- a small bunch fresh parsley
- Preheat oven to 325°F.
- In a bowl, beat the tahini with the lemon juice and water to form a smooth sauce, then beat in the garlic and season to taste.
- Heat the oil in a pan and fry the onions with the cumin seeds until they are golden brown.
- Spread half of the onions in the base of a dish, add the fish, and cover with the remaining onions.
- Pour the tahini sauce over the fish and bake in the oven for about 30 minutes.
- Serve hot, sprinkled with parsley.
For side dish, I cooked some basmati rice with turmeric and raisins. I adapted the recipe from this site.
- Cook 2 cups of basmati rice in the appropriate amount of water (I cooked it in my rice cooker).
- After about 15 minutes, quickly drizzle 1 tsp of turmeric over the rice. Cook until rice is done.
- In a small skillet heat 1 tblsp of olive oil, add 1 cup washed and dried raisins and fry for a minute.
- Add to rice and mix before serving.