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

“Iran Hamdel” campaign sends aid to Gaza amid war

Aid items donated by millions of Iranians within a national campaign, have reached the beseiged…

1 hour ago

Iranian deputy FM: Cooperation with Saudis serves as a successful model for fostering peace and security

Iran's Deputy Foreign Minister Majid Takht Ravanchi has said Iran and Saudi Arabia are committed…

1 hour ago

Official: Iran responds to IAEA resolution with increased nuclear enrichment capacity

Behrouz Kamalvandi, the spokesperson for the Atomic Energy Organization of Iran (AEOI), says the organization…

3 hours ago

Pictures: Demonstrators in Tehran support people of Gaza, Lebanon

Hundreds of people gathered in Tehran on Friday morning in front of the United Nations…

3 hours ago

Int’l lawyer: US plans to sanction countries cooperating with ICC on Netanyahu arrest

An international law expert and analyst has revealed the U.S. plans to impose punitive measures…

6 hours ago

Minister of science: 25% of Iranian university professors emigrated due to economic challenges

Iran’s Minister of Science, Research, and Technology, Hossein Simayee Saraf, addressed on Thursday academic migration…

6 hours ago