Sumac Baked Fish With Saffron Quinoa

Name: Sumac Baked Fish With Saffron Quinoa
Cuisine: Middle Eastern, Asian
Ingredients: 3 cups (540g) quinoa; 4 cups (950ml) water; 2 teaspoons fine sea salt; ¼ cup (60 ml) olive oil; ¼ teaspoon ground saffron; 1 teaspoon ground cardamom; 2 teaspoons fine sea salt; 1 teaspoon freshly ground pepper; 1 teaspoon turmeric; ¼ cup sumac powder; 4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight); 2 tablespoons olive oil combined with 2 tablespoons lime juice; ¼ cup (55g) shelled walnuts, roughly chopped; 1 cup (85g) basil, fresh, roughly chopped; 1 cup (85g) cilantro, fresh, roughly chopped; 1 cup (85g) mint, fresh, roughly chopped; 2 cloves garlic, peeled and finely chopped; 2 tablespoons lime juice; ½ teaspoon fine sea salt; ½ teaspoon freshly ground pepper; ¼ cup (60ml) olive oil

Instructions

Quinoa is not from Iran, but South America, where it was first cultivated 3,000 to 4,000 years ago in the Andes. It can often be substituted for rice and I cook it in a very similar way. It's a wonderful addition to Persian cooking and pairs well with the tangy and earthy taste of the sumac here which contrasts beautifully with lime juice and garlic, and always reminds me of dishes from the Caspian. This recipe is an adaptation of one that appears in Joon: Persian Recipes Made Simple.

Updated at: Sun, 15 Aug 2021 06:50:56 GMT