Saffron Cod - Mahi ba Zafferan
Saffron cod, or Mahi ba Zafferan, is made with white fish like cod or tilapia and is flavored with turmeric, saffron, and lemon juice and is ready in just 10 minutes.
Servings: 4
Calories: 225kcal
Equipment
- 1 12-inch cast iron skillet or similar (you can use smaller, but will need to fry in batches)
Ingredients
- 1 pinch saffron
- 1 lb. cod 1/4-3/4" thick cod, tilapia, or similar
- salt and pepper to taste
- ½ tsp turmeric optional
- ¼ cup all-purpose flour
- 3 tbsp oil vegetable, canola, or other flavorless oil
- 2 tablespoons lemon juice or narage aka bitter orange
- 1 lemon cut into wedges, for serving
Instructions
- Grind and bloom the saffron in 2 tablespoons of hot water and set it aside*.
- Dry the fish on both sides, especially if it was previously frozen.
- Season well on both sides with salt and pepper.
- Mix together the turmeric and flour in a large, shallow plate. Dredge the fish in the flour mixture, and shake to remove excess flour.
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat with enough oil to coat the bottom of the pan.
- While the oil heats, add 2 tablespoons of lemon juice to the steeped saffron and set that aside.
- When hot, add the fish. It should start frying immediately. Move the fish around with your spatula to make sure it isn’t sticking to the bottom of the pan. Cook for 2 minutes until golden brown and crispy.
- Flip, pour over the lemon saffron mixture, and cook the second side for 2 minutes until golden brown and crispy.
- Serve immediately with lemon wedges for a fresh squeeze of lemon just before enjoying.
Notes
This recipe works best with skinless fish that is between ¼ and ¾ inches thick, preferably around ½-¾”.
Make sure you shake off the excess flour so the fish doesn’t stick to the pan.
Make sure your cast iron is well-seasoned to prevent sticking.
Frozen fish is OK to use, but there will be excess water. Make sure you pat them completely dry so they don’t stick to the pan.
This is a simple dish, and if you’re looking for more flavor, you can season the fish during step 3 with Sadaf fish spice, Persian 7 spice, or Old Bay.
* You can bloom the saffron overnight over ice or in ice water for extra aroma.
Nutrition
Calories: 225kcal | Carbohydrates: 9g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 643mg | Potassium: 528mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg
