link to article on Sofred Persian Restaurant in Brooklyn posted in Food Media Board:
She prefers not to fully immerse meats or fish in liquid, as is common in Persian cooking. Instead, she slowly cooks a melange of plum, saffron, and barberries by themselves, preparing the chicken separately, on the griddle a la minute. The result is a supremely crispy and flavorful bird, with a sauce underneath that bursts with muted sweetness. She does the same for halibut, letting the pan-seared fish speak for itself, New American-style, atop a puree of onions, herbs, and tamarind. The mixture vibrates with a type of sourness that is quintessentially Iranian and straight up Wildair.
Halibut with spicy tamarind herb sauce