• Grilled linefish with ghooreh is a Persian-inspired, full of exotic flavours. ‘Torshi’ (pickles) is an important element in Persian cuisine. Pickles are eaten with most meals, together with a selection of fresh herbs. Ghooreh or unripened pickled sour grapes are fantastic with seafood and add an intense acidic flavour to food.

    Grilled linefish with ghooreh (Persian pickled sour grapes)

    Serves: 4
    Cooking Time: 30 mins


    • 20g (2 tbsp) butter
    • 30ml (2 tbsp) olive oil
    • 45ml (3 tbsp) ghooreh (Persian pickled sour grapes)
    • 150g fresh flat-leaf parsley, chopped
    • salt and freshly ground black pepper, to taste
    • 500g linefish fillets



    Preheat the oven to 180°C.


    Heat a large non-stick frying pan and add the butter, olive oil, ghooreh and parsley. Season well, heat through and set aside.


    Place the fish fillets on a baking tray and season.


    Pour the butter sauce over the fish fillets and bake in the oven for 15 – 20 minutes.


    Serve on a bed of steamed saffron rice with the sauce spooned over the fish and plenty of fresh herbs.


    Cook's tip: Some specialty delis stock a selection of Persian pickled products. If you cannot find ghooreh, simply add 30 – 45ml (2 – 3 tbsp) of verjuice to the butter sauce for that tart flavour.