How to cook Bastermeh? – Iranian rice recipe
Golestan is one of the northern and relatively native provinces of Iran, which has a valuable historical background. Apart from the historical features, due to its location in the northern and lush parts of the country, there are countless natural attractions in the province that attracts a lot of domestic and foreign tourists every year. Like many other parts of Iran, Golestan province has a very rich food culture that can help the quality of tourism industry.
Bastrami or Bastrami Pulu is one of the local recipe of the Golestan province and the Turkmen tribe, which has been cooked and cooked as a favorite of Turkmen cuisine since the past. One of the features of this delicious local cuisine is the use of pomegranates alongside potato, onion and fish, which gives it a unique flavor. Typically, Turkmen use ostriches to cook rice.
- 4 cups of rice
- Fish (sevruga) 500 gr
- 3 potatoes
- 3 onions
- A cup of pomegranate
- Salt and pepper
Boil rice with water until it becomes a few soft. Then drain it. Add oil to a pot. Get the skin of potatoes and slice it and put them in the bottom of the pot. Then add circular slices of onions on the potatoes. Then put the fish on the onions and add salt and pepper to it. then add pomegranate and some rice with 3 tablespoon water. The add rice and some oil. Cover the pot by the covered lid by serviette and put the pan on the low heat with flame spreader. It takes 1 hour to get ready. Typically, Turkmens put pistachios in small dishes, and when they are cooked, they turn it into a plate. If you do not have ozone fish, you can use any type of fish without any other bones. If you use sour pomegranate, you can pour some sugar into pomegranate to balance its taste.