Spicy Sweet-and-Sour Salmon With Dates (Qaliyeh-e Khorma)

Name: Spicy Sweet-and-Sour Salmon With Dates (Qaliyeh-e Khorma)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Persian
Ingredients: ¼ cup coriander seeds; 1 large red onion; 2 teaspoons fine sea salt; 12 whole Persian cucumbers; ¼ cup apple cider vinegar; 1½ teaspoons fine sea salt; ½ teaspoon black pepper; 1 teaspoon ground turmeric; 1 tablespoon all-purpose flour; 6 fillets skinless salmon fillets; ¼ cup olive oil; 5 cloves garlic; 1 cup apple cider vinegar; 2 tablespoons date molasses; 1 teaspoon cayenne; 1 tablespoon dried fenugreek leaves; 5 whole medjool dates; 1 cup fresh herbs; Kateh; for serving

A flavorful Persian dish combining succulent salmon fillets with a sweet-and-sour sauce made from date molasses and apple cider vinegar, complemented by aromatic spices like coriander, turmeric, and fenugreek. Served with a tangy cucumber-onion pickle and fresh herbs.

6 servings

45 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup coriander seeds
•1 large red onion
•2 teaspoons fine sea salt
•12 whole Persian cucumbers
•¼ cup apple cider vinegar
•1½ teaspoons fine sea salt
•½ teaspoon black pepper
•1 teaspoon ground turmeric
•1 tablespoon all-purpose flour
•6 fillets skinless salmon fillets
•¼ cup olive oil
•5 cloves garlic
•1 cup apple cider vinegar
•2 tablespoons date molasses
•1 teaspoon cayenne
•1 tablespoon dried fenugreek leaves
•5 whole medjool dates
•1 cup fresh herbs
•Kateh
•for serving

Cooking Instructions

1.
In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
5 min
2.
In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
5 min
3.
Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
4.
In a small bowl, mix together all the dusting ingredients and set aside.
2 min
5.
Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
5 min
6.
Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
5 min
7.
Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
4 min
8.
In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
2 min
9.
Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
15 min
10.
Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle
2 min

Spicy Sweet-and-Sour Salmon With Dates (Qaliyeh-e Khorma)

6 servings

45 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup coriander seeds

•1 large red onion

•2 teaspoons fine sea salt

•12 whole Persian cucumbers

•¼ cup apple cider vinegar

•1½ teaspoons fine sea salt

•½ teaspoon black pepper

•1 teaspoon ground turmeric

•1 tablespoon all-purpose flour

•6 fillets skinless salmon fillets

•¼ cup olive oil

•5 cloves garlic

•1 cup apple cider vinegar

•2 tablespoons date molasses

•1 teaspoon cayenne

•1 tablespoon dried fenugreek leaves

•5 whole medjool dates

•1 cup fresh herbs

•Kateh

•for serving

Cooking Instructions

In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.

5 min

In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.

5 min

Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.

In a small bowl, mix together all the dusting ingredients and set aside.

2 min

Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.

5 min

Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.

5 min

Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.

4 min

In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.

2 min

Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.

15 min

10.

Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle

2 min