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    Home » Recipes » Fish

    Saffron Cod - Mahi ba Zafferan

    Published: Feb 20, 2023 Modified: Mar 8, 2023 by Candice

    JUMP TO RECIPE PIN RECIPE
    Fried fish on top of green rice.
    Fried fish on top of green rice.

    Saffron cod, or Mahi ba Zafferan, is a classic Persian dish known for its simple yet memorable flavor. The dish is made with white fish like cod or tilapia and is flavored with turmeric, saffron, and lemon juice.

    This recipe makes succulent, tender fish with crispy edges infused with great flavor. This is an easy and reliable recipe is usually served with Baghali Polow, a Persian dill rice.

    Although I make this recipe all year round, it's extra special around the Persian New Year, Nowruz, when we begin to enjoy all the special things spring has to offer like the start of the fishing season.

    Fried fish on top of green rice.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 FAQs
    5 Related Recipes
    6 Saffron Cod - Mahi ba Zafferan

    Why this Recipe Works

    It's a versatile dish and can work with many different types of skinless white fish, and works best with fish cuts that are between ¼ and ¾ inches thick, which are usually on the less expensive side and cook up quickly.

    The batter is a simple mix of turmeric and flour. You coat the fish in this to give it a crispy-crunchy outside texture when fried. And we make sure tp shake off the excess flour so the fish doesn’t stick to the pan.

    This is meant to be a simply flavored dish, so if you’re looking for an extra kick of flavor, you can take it up a notch by seasoning it with a fish seasoning, Persian 7 spice, or Old Bay in addition to the basic salt and pepper.

    Ingredients & Substitutions

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Ingredients to make saffron fish like lemon, cod, saffron, and turmeric.

    Saffron – You should be able to get saffron at your local Middle Eastern Market for the best price and quality. If not, you can find saffron online.

    Cod – You can substitute with another skinless white fish, like tilapia. Best if it's ¼-3/4" thick.

    Turmeric – Use dried, ground turmeric. This helps enhance the yellow color of the dish, and is optional.

    All-purpose flour – You can dredge the fish in breadcrumbs or panko for a breaded fish as an alternative.

    Oil – You can use any flavorless oil for the frying oil, like vegetable or canola. It's also common to fry in butter or ghee.

    Lemon & juice – This dish is often made with narage, also known as bitter orange.

    How to Make this Recipe

    Start by grinding and blooming the saffron in 2 tablespoons of hot water and set it aside. You can do this the night before over ice or in ice water for extra aroma.

    Next, dry the fish on both sides, especially if it was previously frozen.

    Frozen fish is okay to use, but there will be excess water. Make sure you pat them completely dry so they don’t stick to the pan.

    Season the fish well on both sides with salt and pepper, or any other spice options like a fish seasoning, Persian 7 Spice, or Old Bay.

    Mix together the turmeric and flour on a large, shallow plate. Dredge the fish in the flour mixture, making sure it is well coated, and shake it to remove excess flour.

    Next, 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 the oil is 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.

    Yellow fish frying in a cast iron pan.

    Cook the fish for 2 minutes until golden brown and crispy. Then 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. This dish is delicious served with baghali polo, Persian Dill Rice.

    FAQs

    Why do we steep the saffron?

    Steeping saffron helps to bring out its flavor and aroma. Hot water also helps to intensify the classic yellow color of the saffron, making it more vibrant. You can also steep it overnight on ice or in cold water for an even more intense aroma.

    How will I know when my frying oil is ready?

    It is best and easiest to use a thermometer to help you keep the oil between 350F and 375F. If you don't have one, you can cook a test piece to make sure the temperature isn't too hot (the outside will burn, and inside left raw) or too cool (the food will absorb the oil and you will be eating more oil than food).

    What can I use instead of cod in this dish?

    You could use any skinless white fish such as haddock, sole, flounder, halibut, grouper or trout.

    Why is saffron so expensive?

    Saffron comes from the filament of the stamen of the Crocus Sativus flower. Harvesting saffron is really tricky, as the flower is in bloom for a short period of time. The saffron must be collected on the same day the flower blooms to be used. Its scarcity makes saffron the most expensive spice by weight.

    Fried fish on top of green rice.

    Related Recipes

    Pair your saffron cod with some of these incredible Persian recipes.

    • 5 Ingredient Homemade Pita Bread
    • Baghali Polo - Persian Dill Rice
    • Shirazi Salad
    • Ghormeh Sabzi - Beef & Herb Stew with Dried Limes

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Fried fish on top of green rice.
    Print Recipe
    5 from 3 votes

    Saffron Cod - Mahi ba Zafferan

    Saffron cod, or Mahi ba Zafferan, is a classic Persian dish known for its simple yet memorable flavor. The dish is made with white fish like cod or tilapia and is flavored with turmeric, saffron, and lemon juice.
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Main
    Cuisine: Persian
    Diet: Kosher
    Servings: 4
    Calories: 225kcal
    Author: Candice

    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 ¼-3/4" thick cod, tilapia, or similar
    • salt and pepper to taste
    • ½ teaspoon turmeric optional
    • ¼ cup all-purpose flour
    • 3 tablespoon 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
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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