• 2 or 3 Turkish Bay Leaf 
• 5 medium garlic cloves, or to taste
• About 3 pounds whole white-fleshed fish (1 large or 2 smaller fish), cleaned and scaled, or 2 pounds fish fillets
• 2 cups walnuts or walnut pieces
• 2 tablespoons white wine vinegar
• 1 teaspoon ground Indian Coriander Seed 
• 1 teaspoon ground blue fenugreek, or 1 teaspoon powdered dried Fenugreek Leaf 
• 1 teaspoon powdered dried marigold petals (optional)
• 1/2 teaspoon powdered dried Indian Cayenne 
• 1/2 teaspoon dried summer savory or Thyme 
• 1 teaspoon Fleur de Sel 
• About 1 cup pomegranate seeds (optional)
• 1 small red onion or 2 shallots, minced (about ½ cup)
• 1/2 cup coarsely chopped fresh coriander (cilantro) or dill weed

Pour 1/2 inch of water into a wide heavy skillet. Add the bay leaves and 3 of the garlic cloves and bring to just below a boil over medium heat. Slide in the fish, cover, reduce the heat, and poach until the fish is barely cooked through, 5 to 10 minutes, depending on thickness, turning it after 4 minutes. Remove the fish from the water and set aside on a plate to cool. Reserve the cooking broth.

If using whole fish, pull the flesh off the bones and discard the bones and skin. Separate the flesh (from whole fish or fillets) into bite-size pieces, using your fingers or a knife. Set aside in a bowl. 

Grind the walnuts to a fine powder in a food processor or in a large mortar. Mash the remaining 2 garlic cloves to a paste. Place the walnuts and garlic in a bowl, add the vinegar and about 1/4 cup of the reserved cooking broth, and whisk until smooth. Add the coriander, fenugreek, marigold petals, chiles, summer savory (or thyme), and salt and whisk again. The sauce should be pourable; if necessary, add a little more fish broth. 

Pour the sauce over the fish and toss gently to coat it with dressing. If you have the pomegranate seeds, add them, reserving a few for garnish, and mix gently. Let the salad stand for 10 minutes, or as long as an hour, before serving to give the flavors time to blend. 

Just before serving, add the minced onion or shallots and the fresh herbs and toss gently to mix well. Taste and adjust the seasoning if necessary. Transfer to a platter or wide shallow bowl and sprinkle on the reserved pomegranate seeds, if using. 

Notes:

Note on Fish:

Fish you might use include black sea bass, striped bass, or snapper.Note:

If you have Georgian spice blend Khmeli Suneli, use 1 tablespoon of the blend instead of the coriander, fenugreek, and chiles.

Or make your own - Georgian spice blend (Khmeli Suneli):

3 tablespoons ground blue fenugreek, or 2 tablespoons powdered dried Fenugreek Leaf plus 1 tablespoon ground Fenugreek Seed, 2 tablespoons ground Indian Coriander Seed, 3 tablespoons powdered dried marigold or safflower petals (optional), 1 teaspoon powdered dried Indian Cayenne. Optional Extras:

2 teaspoons dried Dill Weed or to taste, 2 teaspoons dried Basil, or to taste, 2 teaspoons dried Spearmint, 1 teaspoon dried summer savory, 1 teaspoon freshly ground Black Tellicherry Peppercorn, 1/2 teaspoon ground Celery Seed. Combine the fenugreek, coriander, dried flowers, if using, chiles, and optional spices and herbs as you like in a bowl. Store in a wide-mouthed glass jar.

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