Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates)

Name: Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates)
Yield: 4–6 servings
Ingredients: ¼ cup coriander seeds; 1 large red onion (about 1lb), diced into ⅜" squares; 2 teaspoons fine sea salt; 12 Persian cucumbers, ¼" to ⅜" dice; ¼ cup apple cider vinegar; 1 ½ teaspoons fine sea salt; ½ teaspoon black pepper; 1 teaspoon ground turmeric; 1 tablespoon all-purpose flour; 4–6 thick skinless salmon fillets; ¼ cup olive oil, divided; 5 cloves garlic, finely grated; 1 cup apple cider vinegar; 2 tablespoons date molasses; 1 scant teaspoon cayenne; 1 tablespoon dried fenugreek leaves; 5 medjool dates, pitted and halved; 1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving; Kateh, for serving (optional)

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Najmieh Batmanglij

4–6 servings

Source

Ingredients

¼ cup coriander seeds

1 large red onion (about 1lb), diced into ⅜" squares

2 teaspoons fine sea salt

12 Persian cucumbers, ¼" to ⅜" dice

¼ cup apple cider vinegar

1 ½ teaspoons fine sea salt

½ teaspoon black pepper

1 teaspoon ground turmeric

1 tablespoon all-purpose flour

4–6 thick skinless salmon fillets

¼ cup olive oil, divided

5 cloves garlic, finely grated

1 cup apple cider vinegar

2 tablespoons date molasses

1 scant teaspoon cayenne

1 tablespoon dried fenugreek leaves

5 medjool dates, pitted and halved

1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving

Kateh, for serving (optional)

Method

In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.

In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.

Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.

In a small bowl, mix together all the dusting ingredients and set aside.

Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.

Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.

Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.

In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.

Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.

Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.