Bushehr Lakhlakh Demi Recipe in Iran
Lakhlakh is derived from the Arabic word Lakhlakhe meaning smell. This food is always taken from the Arabian shores of the Persian Gulf and is mostly found on the shores of Iran. The locals usually make this brew with fish such as grouper, sturgeon, cibi and red. In addition to fish, rice, garlic, onion, butter or oil, dill (spice) and spices are used to prepare this delicious dish. Of course, sometimes dill aside, coriander and a small amount of fenugreek are also used in cooking. This pilaf is very popular in Bushehr.
INGREDIENTS :
- Fish (Shir or Ghobad, oyster or white stony fish should be used for each person approximately) = 200 grams
- Vegetable fish (including coriander and a small amount of fenugreek) = (about 500 grams)
- Garlic = 1 stem
- Onion = 1 pcs
- Rice = 4 cups
- Tamarind should be black. Half a small package of 200 grams = 100 grams
- Oil, turmeric, pepper and salt = as needed
INSTRUCTION :
First, we chop the onion and fry it in a relatively large pot.
Then add garlic and continue frying, adding pepper and turmeric at the same time.
Now it is time to add the washed and chopped vegetables, fry the vegetables with the ingredients until they are well fried.
Squeeze the saffron juice with about 6 cups of hot water and after passing through the strainer, add the saffron water to the vegetables and let it boil.
Then we wash the pre-cleaned and salted fish and add it to the boiling material and let the fish cook well. Now take the cooked fish out of the dish and set it aside.
Add the rice to the pot of sour water and vegetables and wait for the rice water to drain. Reduce the heat under the rice and place the fish on the rice, place the stew and wait for the rice to cook.
