Mahi ba Zafferan (Persian Saffron Cod)

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. It is a classic Persian dish known for its simple yet memorable flavor.

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, or Sabzi Polo, a Persian herb 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.

🧾Ingredients in this recipe

• 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 – Best if it’s 1/4-3/4″ thick. You could use any skinless white fish such as haddock, sole, flounder, halibut, grouper or trout.
• 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.

See the recipe card for full information on ingredients and quantities.

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.

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.

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.

🍍Related Recipes

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

Persian Shirazi Salad

Baghali Polo – Persian Dill Rice

5 Ingredient Homemade Pita Bread

Sabzi Polo – Persian Herb Rice

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Author: Candice Walker

Saffron Cod – Mahi ba Zafferan

5 from 5 votes

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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.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Main

Cuisine: Persian

Diet: Kosher

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

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