The Dyrul Zafaran monastery is located in the Tur Abdin region, the area where my parents grew up. Whenever my mother prepares nuno zafaran, a dish of fish with saffron, this monastery comes to mind. She uses this precious spice sparingly due to its costliness. While many Middle Eastern stores sell acceptable substitutes, the authentic saffron, of course, tastes the best. It requires only a small amount to give a dish its refined flavor and color.
6 (6-oz/170g) fillets whitefish, like cod,
branzino, or dorade
Salt and freshly ground pepper
⅔ cup (150 ml) heavy cream, at room
temperature
½ bunch mint leaves, coarsely chopped
½ bunch dill, finely chopped
Cooked rice, for serving
Directions
Preheat the oven to 350°F (180°C).
Place the frozen peas in a pot and cover them with boiling water. Let them sit for 3 minutes, and then drain.
In a small saucepan over low heat, simmer the fish stock until reduced to about ⅔ cup (150 ml). Add the saffron and stir for 2 minutes or until it is fully steeped. Turn off the heat and set the pot aside.
Generously season both sides of the fish fillets with salt and pepper and place them in an oven dish. Transfer the dish to the oven and bake for 15 minutes or until fish is cooked through.
While the fish cooks, prepare the sauce: Warm up the reduced saffron fish stock over medium heat. Reduce the heat to low and add heavy cream, peas, mint, and dill, stirring for 2 minutes. Be careful not to let the sauce boil.
Turn off the heat and season the sauce with salt and pepper to taste.
Remove the fish from the oven and pour the sauce over it. Serve with rice.
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