IFP Exclusive

Baastermeh; A Turkmen Fish Pilau with Pomegranate

Baastermeh, also known as Baastermeh-Pilau, is a delicious local food of the northern Iranian Golestan Province and usually cooked by Turkmens.

Baastermerh, a popular Turkmen food, has been around since the distant past and is cooked and served in parties and ceremonies. One of the features of the food is that it is made with pomegranates, potatoes, onions and fish, which give it a unique taste. Turkmens usually use sturgeon to cook Baastermeh.

 

Ingredients:

Rice: 500gr

Sturgeon: 400gr

Potatoes: 2

Onions: 2

Pomegranate: One deseeded pomegranate

Butter: 80gr

Olive oil: 2 spoonfuls

Crushed coriander seeds: 1 teaspoonful

Turmeric: 1 teaspoonful

Salt and pepper: as much as necessary

Liquid saffron: 2 spoonfuls

 

Recipe:

 

Phase 1:

Leave the rice in a mixture of water and salt for several hours.

Clean the fish and cut it into pieces as big or small as you wish. Mix the olive oil, coriander seeds, salt, pepper, turmeric and saffron to make a special sauce. Lie the fish in it for several minutes.

 

Phase 2:

Boil the rice in a casserole before draining it.

 

Phase 3:

Pick a casserole, put it on the flame and put some oil in it. Wait until the oil gets hot. Put potato slices inside. Lay onion slices, pieces of fish and pomegranate seeds on the potato slices respectively. Then add rice, put the lid on, and turn up the heat. When vapour begins to come out of the casserole, add melted butter to the rice and turn down the heat. Put the casserole lid back on and let the food cook on low temperature for 30 to 60 minutes.

After Baastermeh is ready, remove the lid, put a bigger dish on the casserole and turn the casserole upside down.

 

Notes:

Turkmens usually make Baastermeh in as many small dishes as there are people to be served. When the food is ready, they turn the dishes upside down onto plates.

If sturgeon is not available, you may use any other boneless types of fish.

If you are using sour pomegranates, you can add some sugar to the pomegranate seeds to make its taste better.

 

IFP Editorial Staff

The IFP Editorial Staff is composed of dozens of skilled journalists, news-writers, and analysts whose works are edited and published by experienced editors specialized in Iran News. The editor of each IFP Service is responsible for the report published by the Iran Front Page (IFP) news website, and can be contacted through the ways mentioned in the "IFP Editorial Staff" section.

Recent Posts

Trump’s victory to test his claim of ending Israeli war in Gaza within hours: Hamas

Donald Trump’s victory in the US presidential election puts to the test his earlier statements…

8 hours ago

Several sentenced to death in Iran for spying for Israel

Four people in Iran have been sentenced to death for spying for and collaborating with…

8 hours ago

Lebanon files complaint with UN against Israel over pager attacks

Beirut announced that it had filed a complaint with the United Nations’ labour agency over…

11 hours ago

Iran says “no significant difference” in who becomes US president

The Iranian government has announced that there is "no significant difference" in who becomes president…

12 hours ago

Trump presidency will ‘bring back hostages, and defeat Iran”: New Israeli DM

New Israeli Defense Minister Israel Katz on Wednesday congratulated Donald Trump on his election victory…

13 hours ago

IRGC chief commander reiterates Israeli aggressions won’t go unanswered

The Commander of Iran’s Islamic Revolution Guard Corps (IRGC), Major General Hossein Salami, echoed the…

13 hours ago