Fish pilaf
4 servings
50 minutes
Fish pilaf is a jewel of Turkmen cuisine, combining a delicate balance of aromatic spices, the rich flavor of red fish, and the tenderness of long-grain rice. This dish embodies the traditions of the steppes and the shores of the Caspian Sea, where fish plays an important role in the diet. Prepared with butter and olive oil, the pilaf is infused with warm notes of turmeric and coriander, creating a harmonious taste. Juicy tomatoes and fresh herbs add lightness, while lemon juice provides a subtle tanginess. The fish pilaf features a soft texture: when mixed, the fish becomes part of the dish itself, blending perfectly with the rice. It is served with a soft-boiled egg to complete the composition. Perfect for both festive tables and cozy family dinners, it brings warmth and richness to Turkmen traditions.
1
Take a deep, heat-resistant dish with a lid, thick walls, and bottom. In general, you can use a pot, but do not place it in the oven in that case. Place the dish on the stove and melt butter over medium heat, adding a little olive oil. Add ground spices. Cook, stirring, until you feel the kitchen filling with a powerful aroma.
- Butter: 20 g
- Olive oil: to taste
- Turmeric: to taste
- Ground coriander: to taste
- Ground chili pepper: to taste
2
Add finely chopped onion and garlic. Cook for another 10 minutes until soft and translucent. Make sure the onion doesn't darken.
- Onion: 2 pieces
- Garlic: 3 cloves
3
Now add rice to the dish. Cook for 5-7 minutes, ensuring each grain absorbs some oil and spices.
- Long grain rice: 600 g
4
Finely chop the tomatoes, add them to the rice, then pour boiling liquid over everything. It should be one and a half times more than the rice. The nagging question arises every time, 'Will there be enough water?' There should be enough.
- Tomatoes: 2 pieces
- Fish broth: 900 ml
5
Place the fish fillet on top of the rice. Add salt, bay leaf, cover with a lid, and cook the fish pilaf in a preheated oven at 170 degrees for 15-20 minutes.
- Red fish fillet: 300 g
- Bay leaf: to taste
- Salt: to taste
6
Then, the key point. The fish pilaf should sit for another 5-7 minutes under the lid. After that, it needs to be stirred, and fresh herbs and a little lemon juice should be added.
- Coriander: 1 g
- Lemon juice: to taste
7
When mixed, the fish breaks into flakes and becomes one with the entire dish. Herbs and lemon will add freshness and bring the flavor to complete harmony. A half of a soft-boiled egg will be a decorative final touch.