Persian trout with tamarind, barberries, and fresh herbs

Persian trout with tamarind, barberries, and fresh herbs

Dairy-Free, Soy-Free

2 Servings, 610 Calories/Serving

30 – 40 Minutes

Persian cooking is known for its embrace of tart flavors, particularly tangy fruits like tamarind and barberries, a ruby red berry native to Iran. They help balance rich meat and seafood dishes. This is Chef Justine’s deconstructed take on a classic often served at Nowruz, the Persian New Year. In the traditional version, a whole fish is stuffed with barberries and caramelized, tamarind-spiced onions. Here, the stuffing is an ingenious bed for quick, pan-seared trout.

In your bag

  • Two 6-ounce trout fillets
  • 1 yellow onion
  • Tamarind sauce base (tamarind paste - baharat - honey - fresh garlic)
  • Fresh cilantro
  • Fresh parsley
  • 2 ounces shredded carrots
  • ½ cup couscous
  • 2 tablespoons barberries
  • Fresh mint

Nutrition per serving



Prep the trout and sauce ingredients

  • Pat the trout dry with a paper towel. Season generously with salt and pepper.
  • Peel and thinly slice the onion.
  • Let the tamarind sauce base come to room temperature.


Cook the trout and the onions

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the trout fillets, skin side down, and cook until the skin is browned but the flesh is only partly cooked, 2 to 3 minutes. Transfer the trout to a plate.
Add the onions to the pan and cook over medium heat, stirring often, until caramelized, 10 to 12 minutes. Remove from the heat. While the onions cook, chop the herbs and prepare the couscous.


Prep the herbs; cook the couscous

  • Coarsely chop the cilantro.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shredded carrots and cook until just softened, about 1 minute. Add ½ cup water and bring to a boil. Pour in the couscous, remove from the heat, cover, and let stand until the couscous is tender and the water is absorbed, 5 to 6 minutes. While the couscous cooks, finish the trout.


Finish the trout

To the pan with the onions, add the tamarind sauce base, cilantro, parsley, barberries, and ½ cup water. Stir well to blend, season with salt, and bring to a boil. Nestle in the trout fillets, skin side up. Reduce to a simmer and cook until the trout are opaque and flaky, 2 to 3 minutes. While the trout simmers, finish the couscous.


Finish the couscous

  • Strip the mint leaves from the stems; coarsely chop the leaves.
Fluff the cooked couscous with a fork and stir in the mint.



Transfer the couscous to individual plates. Top with the trout. Spoon the onions, barberries, and tamarind sauce on top and serve.

Calories: 610, Protein: 38 g, Fiber: 8 g, Total Fat: 20 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 4 g, Cholesterol: 90 mg, Sodium: 590 mg, Carbohydrates: 71 g, Added Sugar: 11 g.
Contains: Fish, Wheat