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Sumac Baked Fish With Saffron Quinoa

3.7

(6)

Photo of Sumac Baked Fish with Saffron Quinoa a Persian recipe.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Quinoa is not from Iran, but South America, where it was first cultivated 3,000 to 4,000 years ago in the Andes. It can often be substituted for rice and I cook it in a very similar way. It's a wonderful addition to Persian cooking and pairs well with the tangy and earthy taste of the sumac here which contrasts beautifully with lime juice and garlic, and always reminds me of dishes from the Caspian.  

  

This recipe is an adaptation of one that appears in Joon: Persian Recipes Made Simple.

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