Persian mackerel. A reason for a holy declaration

 This grilled or baked fish is so easy to prepare  Enjoy!!

Per whole fish 

1 Mackerel 

In a small blender or mortar and pestle:

Good pinch saffron with ice (in the mortar)

4-5 cloves garlic (1 small head)

Grind, add add,

Salt, to taste 

1 tsp Turkish Baharat 

1/4 cup pistachio(optional)

1/2 bunch chopped cilantro, including the stems

1/4 cup Barberry (aka, zereshk. Can use currants)

Drizzle olive oil 

1 tsp lemon juice 

If the mackerel is whole, easily slice open the length of the bottom of the fish, and clean and rinse. Use scissors, if wanted, to trim the fins off. 

Place the fish on parchment paper and cut a few gashes into each side. Stuff the slits with the filling, and the cavity of the fish. Let chill for at least 30 minutes. 

Place the fish, with the parchment paper, on a 450° grill, or in a 450° oven. Grill or roast, for about 20 minutes. 

Enjoy with new potatoes, grilled asparagus.