Fish stew🥩🍖 with Iranian rice

Hello my good friends on the

Foodeis Bee hive

Today I want to share with you how to cook one of the famous Iranian dishes, which is one of the most expensive dishes in restaurants. I hope you will prepare this dish and enjoy eating it.

To prepare this dish, you will need lamb muscle and onions, about three medium ones for each person and one small one (but be careful, in large quantities, for example for 100 people, you do not need to chop one onion for each person, less is needed). First, chop the onions as shown in the photo and fry them in regular oil, and I used sunflower oil here, and after the onions become light, add the meat and fry for a few minutes.

On the other hand, we soak Iranian rice, which is one of the best rice in the world, in water and salt the night before. Then we rinse it once or twice. In a pot, we pour water the size of a fingertip over the rice and add a tablespoon of butter and salt as needed. We put it on the stove with a high flame until the water dries well.

As in the picture, when the hole is created, we arrange the potatoes in the bottom of the pot with oil in another pot and then we transfer the rice that we had prepared in the other pot to this pot.

To make the rice fragrant and delicious, I also add ground cumin and saffron in layers. This makes the rice taste very wonderful.

The rice is ready to be steamed for half to 40 minutes.

Now let's move on to the meat that was being fried inside the onion.

Finely chop the garlic and add it to the meat and onion mixture that is being fried.

Add the saffron steeped in water to the meat and let it cook together for a while.

And after about 15 minutes of roasting, add water to the mixture and allow it to cook well.

Our rice is slowly getting ready. In our culture, we put the rice in the (steam) mode after the water dries up and let it cook on a very low flame and the rice becomes delicious. See, when the rice has steamed, it means it is time to cook it. And it is ready to serve.