Gerde-Bij - Persian Stuffed Fish
Gerde Bij is a traditional stuffed fish dish from Iran's Gilan province. This culinary treasure highlights the region's rich flavours and unique cooking methods, reflecting the Gilaki people's deep connection to their natural surroundings.
Traditionally, Gerde Bij is prepared using a clay pot called a "Gamaj," essential in Gilani cuisine for its ability to slow-cook food, allowing flavours to meld beautifully. The fish, often a local variety, is meticulously cleaned, descaled, and its stomach removed. After washing and drying, it's salted thoroughly, including the head and interior.
The stuffing comprises fresh herbs, walnuts, garlic, and other ingredients, traditionally mashed into a paste on a round board using a piece of stone, a method that imparts a rustic texture and enhances the flavours. This paste is then mixed with pomegranate molasses to achieve a sweet and sour profile.
In the traditional cooking method, small stones or pieces of wood are placed at the bottom of the Gamaj to elevate the stuffed fish, preventing it from sticking. Water is added to create steam, and the pot is covered with a lid before being placed in the oven. This technique ensures the fish remains moist while absorbing the rich flavours of the stuffing.
While modern adaptations may use different cookware, the essence of Gerde Bij remains, a harmonious blend of fresh herbs, nuts, and tangy pomegranate, encapsulated within tender fish. This dish is traditionally served with kate-style rice, garlic pickle, bitter orange (Narenj), and smoked fish, offering a symphony of flavours in every bite.
Serve this mouthwatering fish with Persian Saffron Rice.
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Equipment
BBQ grill
Lumbwood charcoal
BBQ griller basket
Food brush
Time
Prep: 30 min
Cook: 1 h 30 min
Total: 2 h
Ingredients (4 servings)
1 wild seabass, approximately 1kg
30g fresh mint
40g fresh coriander
30g fresh parsley
1/2 inch fresh turmeric or 1 tsp ground turmeric
2 cloves garlic
120g walnuts
3 tbsp extra virgin olive oil
2 tbsp sweet and sour pomegranate molasses
1 tsp golpar (angelica powder) (optional)
1 tsp freshly ground black pepper
Salt to taste
For brushing:
2 tbsp butter
1/4 tsp saffron, bloomed on 2 ice cubes
Method
Prepare the Fish:
Clean and descale the seabass thoroughly. Remove the stomach contents, then wash and pat dry.
Generously salt the fish all over, including the head and inside the cavity. Set aside.
Make the Stuffing:
In a food processor, combine the fresh mint, coriander, parsley, turmeric, garlic, and walnuts. Blend until a fine paste forms.
Transfer the mixture to a bowl and stir in the pomegranate molasses, extra virgin olive oil, golpar (if using), black pepper, and salt to taste. Mix well.
Stuff the Fish:
Fill the fish cavity and head with the prepared stuffing. While some may choose to sew the opening closed, it's not necessary.
Prepare for Cooking:
Preheat the oven to 180°C (350°F).
In a large, ovenproof pot, place wooden skewers at the bottom to create a platform for the fish, preventing it from touching the base.
Add half a cup (120 ml) of water to the pot, ensuring the water level is below the skewers.
Place the stuffed fish on the skewers, shaping it into a round form with the belly facing up.
Prepare the Saffron Butter:
Melt the butter and combine it with the saffron water.
Cook the Fish:
Brush the fish with the saffron butter mixture.
Cover the pot with a lid and place it in the preheated oven.
After 30 minutes, remove the pot, brush the fish again with the saffron butter, and return it to the oven.
After 1 hour, repeat the brushing.
Increase the oven temperature to 220°C (430°F), remove the lid, and bake for an additional 10-15 minutes to achieve a golden, crispy exterior.
Serve:
Carefully transfer the fish to a serving platter.
Serve alongside kate-style rice. For an authentic experience, accompany each bite with a combination of fish, stuffing, and rice.
Traditionally, this dish is enjoyed with sides such as walnut halves, garlic pickle, bitter orange (Narenj), and smoked fish.
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