Karun Riverside Stew · Tamarind Fish Curry
Ghalyeh Mahi
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The stew gets its sour edge from tamarind paste rather than the lime, pomegranate, or vinegar souring agents used almost everywhere else in Iranian cooking.
Fresh fish is simmered in a thick, herb-heavy sauce built from cilantro, garlic, tamarind paste, turmeric, and chili, until the sauce turns deep green-brown and the fish falls apart. It's ladled over rice at riverside eateries and market stalls in Ahvaz and Abadan.
Why it's made this way: Khuzestan's rivers and marshlands make fish a dietary staple, and the tamarind-soured, chili-forward sauce marks the dish as distinctly Khuzestani rather than shared with the plainer fish preparations of Iran's other Persian Gulf provinces.
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