As much as heritage and tradition are important to chef Hoss Zaré, who was born in Iran, he is not shy about remixing classic dishes at his restaurant Zaré at Fly Trap, which he often describes as "Persian with Mediterranean influences." This playfulness can be seen in one of the newest dishes on the menu for the winter.
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Traditionally an herb-based fish stew, Zaré's version of galieh mahi instead features mussels and clams. With a crab strike in effect, other shellfish dishes can valiantly compete for your attention.
Writing in Inside Scoop SF's Voices column, he cited the cold weather as inspiration for this dish. He offered a recipe for the base sauce, which includes spices like fenugreek, coriander, turmeric, and Italian parsley, and reading it made us want to take a bite out of the computer screen.
While it's not a complicated process to combine those core flavors together at home, we still suggest the enjoyable task of letting the restaurant do the work.
