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Spicy Fish Salad

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The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they all have a deep love for food that has tart flavors and is fresh and colorful. You’ll find fresh herbs at every meal and colorful ingredient used such as pomegranates and saffron. Naomi Duguid’s latest book  Taste of Persia shows us through delicious recipes and fascinating stories how diverse and wonderful this region is. This gorgeous looking salad uses poached fish and makes for something a little bit different for any meal. To find out more about Naomi Duguid’s other great cookbooks and her culinary travels around the world, go to Naomi Duiguid’s website.

From the author: “Kuchmachi is a Georgian dish that’s most often made of simmered chicken or beef or lamb, a kind of meat salad dressed with a savory rich walnut sauce and served at room temperature. This version is made with poached fish. I first tasted a version of fish kuchmachi at a Palm Sunday fasting feast in Akhalkalaki hosted by the Bishop of Javakheti. The guests, most of whom were keeping the Lenten fast (no animal products except for a few days when fish is permitted), were happy to be able to eat fish on this special day. Outside, the landscape was spare and beautiful, with snow capped peaks on the horizon. Not far away lay the borders with Turkey and Armenia. Serve this on a hot day as a main course with an assortment of salads, or serve it as one course in a winter feast, preceded by a clear soup and followed by roast meat or roast vegetables.”

 

Excerpted from Taste of Persia by Naomi Duguid (Artisan Books). Copyright © 2016. Photographs by Gentl & Hyers.

Taste of Persia is the October 2017 selection for the World Spice Cookbook Club. Taste of Persia is currently available for purchase at our retail store and online.


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