Golestan rice bastermah recipe in Iran
This delicious and fragrant local food called Bastarmeh rice from Golestan in Iran is cooked as follows and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Rice = 500 grams
- Starry sturgeon = 400 g
- Potatoes = 2 pcs
- Onions = 2 pcs
- Pomegranate = 1 seed
- Butter = 80 grams
- Olive oil = 2 tablespoons
- Grinded coriander seeds = 1 tsp
- Turmeric = 1 teaspoon
- Salt and pepper = as needed
- Milked saffron = 2 tablespoons
INSTRUCTION :
Soak the rice for a few hours. Clean the fish well and cut it to the desired size. Mix olive oil, coriander seeds, salt, pepper, turmeric and saffron and soak the fish in this sauce for a while.
Boil the rice in a saucepan and drain. (Like preparing a simple challah)
Choose a suitable pot, put it on the flame and pour oil into it to heat it. Place the sliced potatoes on the bottom of the pot. Then place the sliced onions, fish pieces and pomegranate seeds on the potatoes, respectively. Pour rice on these ingredients, put the lid on the pan and increase the heat. When the steam rises from the pot, pour the melted butter over the rice and reduce the flame. Put the lid on the pot and let it brew well on low heat for thirty to sixty minutes.
When the pilaf is ready, remove the lid, place it on a larger pot, and return the pot.
Hints :
Turkmens usually make pilaf in small containers in small numbers and return it to a plate when the food is ready.
If you do not have ozone fish, you can use any other boneless fish.
If you use sour pomegranate, you can add a little sugar to the pomegranate seeds to balance the taste.