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Balykly Yanahli Ash
Fish Pilaf
A flavorful pilaf made with fish, rice, onions, and aromatic spices, often prepared in the Caspian Sea region of Turkmenistan. This dish showcases the country's connection to its waterways.
🧂 مكونات
- 500 g White fish fillets(such as pike perch, mullet, or sturgeon, cut into 1-inch pieces)
- 2 cups Basmati rice
- 2 large Onions(1 halved, 1 thinly sliced)
- 2 medium Carrots(julienned)
- 1/4 cup Vegetable oil or sesame oil
- 4 cups Fish broth or water
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Dill(chopped)
- 2 tbsp Parsley(chopped)
- 1/4 tsp Saffron threads(soaked in 2 tbsp warm water)
- 2 tbsp Pomegranate juice(for serving (optional))
👨🍳 تعليمات
- 1
Rinse the rice and soak it in water for 20 minutes. Meanwhile, in a large pot, bring 4 cups of water to a boil. Add the halved onion, peppercorns, bay leaf, and a pinch of salt. Gently poach the fish pieces for 5-7 minutes until just opaque. Remove the fish with a slotted spoon and set aside. Strain and reserve the poaching liquid.
- 2
In a separate large pot, heat the oil over medium-high heat. Add the thinly sliced onions and julienned carrots and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Drain the soaked rice and add it to the pot with the onions and carrots. Stir to combine. Add the reserved fish poaching liquid (or fish broth/water), salt, and pepper. Bring to a boil.
- 4
Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Stir in the soaked saffron with its liquid, chopped dill, and parsley.
- 5
Gently fold the cooked fish pieces into the pilaf. Cover and let it steam for another 5 minutes to warm the fish through.
- 6
Serve the fish pilaf hot, optionally drizzled with pomegranate juice.
💡 نصائح احترافية
- ✓Use fresh, high-quality fish for the best flavor.
- ✓Do not overcook the fish during the poaching stage.
- ✓Ensure the rice is cooked until tender but not mushy.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add golden raisins and dried apricots to the pilaf for a touch of sweetness.
- A dollop of sour cream or gatyk (kefir) can be served alongside.