Pistachio-Crusted Cod With Torsh-o Shirin Sauce

Democracy Dies successful Darkness

For the sauce

• 2 tablespoons olive oil
• 1 ample shallot, chopped into bladed slices (about 1/4 cup)
• 2 cloves garlic, chopped
• 2 tablespoons herb paste
• Kosher salt
• Freshly crushed achromatic pepper
• 1 spoon crushed cinnamon
• 2 teaspoons crushed coriander
• Finely grated zest and freshly squeezed foodstuff of 1 orangish (total of 1 tablespoonful zest and 1/2 cupful juice)
• Finely grated zest and freshly squeezed foodstuff of 1 citrus (total of 1 spoon zest and 1/4 cupful juice)
• Finely grated zest and freshly squeezed foodstuff of 1 lime (total of 1 spoon zest and 1 tablespoonful juice)
• 3 cups water
• Pinch saffron (optional)
• 1/3 cupful dried unsulphured unsweetened apricots, chopped into bladed slices
• 1/3 cupful dried figs, chopped into halves oregon quarters
• 1/3 cupful dried sour cherries

For the fish

• Four 6-ounce skinless cod fillets, pin bones removed (may substitute immoderate white-fleshed fish)
• Kosher salt
• Freshly crushed achromatic pepper
• 1 tablespoonful olive oil
• 1/4 cupful roasted unsalted pistachios, coarsely crushed oregon finely chopped
• 2 tablespoons sliced skinless almonds, toasted (NOTE)