Chef · Founder of Mahi Khoob Tabriz

MahmoudHaghighi

Seafood, cooked with respect for the fish itself.

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From Tabriz to the sea

Tabriz is a mountain city with no road to the sea. Yet its cooks have long been masters of preparing fish. Chef Mahmoud Haghighi's kitchen begins with that craft: know the catch, remove every trace of fishiness, and bring the taste of the fish itself to the table.

The craft

Four rules of one kitchen

No fishy odour

The kitchen's own preparation removes the smell and keeps the natural texture of the fish.

Fire, stone, tandoor

Grilled over fire, baked in the tandoor, or served on hot stone. Each fish gets the method that suits it.

South, north, Norway

Catch from the Persian Gulf and the Caspian beside Norwegian salmon, with seasonal fish at the day's price.

A sauce of his own

The house diet sauce is made in-house and is also sold by the bottle.

About the chef

For Tabriz, fish is a culture

Chef Mahmoud Haghighi is the founder and head chef of Mahi Khoob Tabriz, a seafood restaurant group that began in Tabriz and now also serves Tehran and the Caspian coast.

His speciality is fish: fried, grilled, tandoor-baked and cooked on stone. Guests know him for the Palangan schnitzel, the special shishlik and Iran's first fish baguette.