Saturday, August 8, 2009

Fish at the Bottom [simik fee gaa-et-teh]

Today's posting is an old Persian receipe from Nana Khali [na-na kha-lee], my deceased Mother-in-Law, which my husband cooked for Friday lunch yesterday.  Fab-a-roony.

white fish, with  bones removed
red onions
white onions
red pepper
equal amounts of ghee & veggie oil
black-eyed beans
dill (two ammounts:  medium chopped and finely chopped)
corriander (medium chopped)

tumeric powder
corriander powder
cumin (seeds & ground)
fish masala

lumi powder [loo-me as-wad maT-Hoon]

black pepper (ground)
1 or 2 cinamon sticks
4 cardamons
3 cloves


1. Fry the onions and garlic in the mixture of oil and ghee. Add the cumin seeds and ground black pepper. Cook until the onions start to brown.  Add the chopped tomatoes and red pepper, fry until soft.

2. Whilst the onions are cooking, cut up the fish and rub over both sides; turmeric, corriander and cumin powder.  Then rub over the fish masala, lumi powder and finally grind black pepper over the fish.

3. Add the fish to the onions, red pepper and tomato mix and fry together for about 5 minutes

4. Chop the dill and corriander and add to the fish & onions. Fry.

5. Remove the fish from the frying saucepan and sit to rest on a plate

6. Whilst the fish is being cooked, prepare the rice: put the rich in the saucepan and cover with cold water. agitate to remove the starch, repeat this three times. Drain all water and then cover with boiling salted water and cook until just tender.

7. Once the rice is just tender, remove from heat, drain and wash with cold water. Add the cinamon sticks, allow to cool.

8. Add a tin of black-eyed peas to the rice

9. Then put some butter in the bottom of the pan you cooked the rice in, let it warm and then add the fish

10. Add the finely chopped dill, cinamon sticks, cardamom and cloves to the rice.  Mix.  Now put this rice mixture on top of the fish

11. Put the diffuser under the saucepan

12. Heat the saucepan and the rice until quite hot, then turn down the source of heat. Cook for about two hours on low.

13. Serve, eat and enjoy