Pilaf with fish and saffron
4 servings
60 minutes
Pilaf with fish and saffron is a refined dish of Turkmen cuisine that embodies the harmony of aromas and flavors. Its origin is linked to coastal areas where fish has always been an important part of the diet. The dish impresses with its tenderness: sturgeon soaked in saffron and sour cream sauce literally melts in the mouth. Fragrant spices, parsley, and dill add freshness to the food, while lemon juice adds a light tanginess. Golden basmati, infused with the aroma of sesame oil and vegetables, makes this dish incredibly rich and cozy. The presentation of pilaf turns the meal into a special ritual – it is perfect for festive gatherings as well as heartfelt family dinners. It is enjoyed with pleasure, savoring the richness of texture and depth of flavor.
1
Soak the rice in a large bowl of water for 20 minutes. Soak the saffron in three tablespoons of warm water.
- Basmati rice: 275 g
- Saffron: pinch
2
Bring 1 liter of water to a boil in a large pot, add a halved onion, crushed pepper, bay leaf, and parsley stems. Salt well and immerse the fish fillet in the liquid. Simmer on very low heat until semi-transparent in the middle for up to 10 minutes, depending on the thickness of the fillet. Transfer the fish to a plate using a slotted spoon. Strain and save the broth. Do not wash the pot.
- Onion: 4 heads
- Black peppercorns: 1 tablespoon
- Bay leaf: 1 piece
- Parsley: 50 g
- Sturgeon fillet: 400 g
- Salt: to taste
3
In a separate large pot, heat sesame oil until it almost smokes, then add julienned onion and carrot. Sauté until the vegetables start to soften. Drain the rice and add it to the vegetables, leveling the surface with the back of a spoon. Pour in enough fish broth to cover the rice with a layer of 1 cm high, and season well with salt. Bring to a boil and evaporate the water over high heat until it's not visible on the surface. Make holes for steam to escape using the handle of a wooden spoon. Cover with a lid or foil and remove from heat. Let it steam for 20 minutes until the rice is cooked.
- Sesame oil: 4 tablespoons
- Onion: 4 heads
- Carrot: 3 pieces
- Basmati rice: 275 g
- Sturgeon fillet: 400 g
- Salt: to taste
4
Chop parsley and dill leaves, add to the fish pot. Add dill seeds, black pepper, saffron with liquid, and salt. Stir in sour cream and heat on low. Carefully transfer the fish fillet into the sour cream-saffron sauce to warm it before serving.
- Parsley: 50 g
- Dill: 30 g
- Dill seeds: 1 teaspoon
- Black peppercorns: 1 tablespoon
- Saffron: pinch
- Salt: to taste
- Sour cream: 120 g
- Sturgeon fillet: 400 g
5
Place the rice on a large plate and drizzle with lemon juice. Top with fish and pour sauce over it.
- Basmati rice: 275 g
- Lemon: 1 piece
- Sturgeon fillet: 400 g