Turkmenistan is located in the west of China. It is an ancient nomadic nation. The customs here are very unrestrained and heroic, and the food culture is self-contained. Over thousands of years, it has formed a unique food tradition and essence. Let me share with you how to make Baastermeh pomegranate fish and saffron rice.

Tutorial.

Baastermeh, also known as Baastermeh-Pilau, is a delicious local food in Iran's northern Golestan province, often a Turkmen food.

This food features pomegranates, potatoes, onions, fish, etc. and has a unique taste.

Turkmen people usually use sturgeon to cook Baastermeh.

Baastermeh Ingredients: Rice: 500g, Sturgeon: 400g, Potatoes: 2, Onions: 2, Pomegranate: 1, Butter: 80g, Olive Oil: 2 tbsp, Ground Coriander Seeds: 1 tsp, Turmeric: 1 tsp, Salt

And pepper: as much as possible, saffron: 2 spoons (crushed saffron) Production method Step 1: Soak rice in salt water for several hours.

Clean the fish and cut into large or small pieces.

Mix olive oil, coriander seeds, salt, pepper, turmeric and saffron to make a special sauce.

Leave the fish in there for a few minutes.

Step 2: Cook the rice in a casserole, then drain. Step 3: Pour oil into the pot, wait until the oil is hot, and put the potato slices in.

Arrange onion slices, fish fillets and pomegranate seeds on top of potato slices.

Then add the rice and cover the pot.

When steam comes out of the pot, add the melted butter to the rice and reduce the heat to low.

Cover the pot and cook on low for 30 to 60 minutes.

When the BASTASMEMEH is ready, open the lid and pour the rice onto a large plate.

Tips: Turkmenistan usually serves Baastermeh on many small plates, as if serving guests.

When the food is ready, they put it on the plate upside down.

If sturgeon is not available, other boneless fish can be used.

If you find pomegranates sour, you can add some sugar to the pomegranates to make them taste better.