Whole fish (trout) 4
Fresh lime juice ½ cup
Extra virgin olive oil ½ cup
Saffron ½ tsp
Salt and black pepper
Cut fish length-wise from below. Remove insides, then wash and dry thoroughly. Place each side under grill at high temperature for 5-10min so that the skin dries up. Remove fish and separate skin witch should come off easily.
Finely chop coriander, parsley and mint. Add lime juice, olive oil, saffron, salt and pepper and mix well.
Cover a suitable pan with aluminium foil and place fish on it. Add the sauce on both sides as well as inside. Cover with a sheet of aluminium foil and cook in oven at medium temperature for 45min.
Note however that exact cooking time depends on the size of fish. Take care not to over cook. Add more sauce 2-3times during cooking. When cooked, decorate fish with slices of lime and some parsley. Serve with SABZI POLOW.
Basmati or long grain rice 500gr
Vegetables (parsley, dill, coriander, fenugreek, green part of leek) 500g or ready dried vegetables 500kg
Salt, black pepper
Soak the dried vegetables for 1hour. Then sieve the vegetables and dry it.
Boil water with salt then add the rice and cook till a little soft (half-cooked and rinsed). Then sieve the rice and dry it. Then mix it with vegetables, put the oil into a non steak pan then put the mix rice into the pan and continue cooking.