Mahi Gerdebij

The dish is made in Gilan Province.
Now Ingredients,
White fish, large, 1 no
Fragrant herbs, mint, Khalvash, and Chochagh, a bunch
Pomegranates paste, 2 tbsp
Walnuts, 200 g
Salt, pepper and angelica, as required
Procedure,
Grind walnuts with herbs and then mix with pomegranate paste, angelica, salt and pepper. Keep it aside.
Now remove the scales from the surface and cut the fins with a pair of scissors. Empty its ears. Make a small cut on the body of the fish and remove all the content.
Then Wash the fish finely and strain. Stuff inside the fish with the prepared fillings.
Put the edges of the cut part and sew with a needle and thread carefully. Then connect the head and tail of the fish to each other to make a circle-like shape. Put it inside a proper pot over the charcoal and cook in low flame.
You can make it inside the oven as well which is easier. That is, after stuffing the fish and sewing, grease the baking tray, sprinkle a little flour and put the fish on the tray from its side.
Cook it on the middle shelf at 350 degrees for one and a half hours. In between, make sauce with pomegranates juice, one spoon of melted butter and saffron and pour it over the cooked fish to make it charming in color.