Translated by, Samira Hasanzadeh
1 to 2 cloves of garlic
3 tablespoons pomegranate seeds or paste
2 tablespoons Sesame
2 tablespoons walnuts, ground
1 white fish
1 teaspoon fish spices or Garam Masala
100 g fresh leafy vegetables like Narlang
2 tablespoons fish eggs
Note, the cuisine is not tried in the oven.
ProcedureFirst, clean the fish and wash properly. Then dry and make a lengthwise cut. Carefully remove the gut. Then wash inside the belly . Sprinkle with salt and drops of lemon juice. Keep aside. Clean the fish eggs. On their surface, they contain vein-like stuff which should be removed completely.
In the meantime, chop up the vegetables and mix with salt, pepper, spices, sesame, ground walnuts, and pomegranate seeds or paste along with pressed garlic in a large mixing bowl. Now take a spoon and fill the belly with the mixed ingredients. Carefully close the edge together with tooth picks so firm the ingredients don't come out.
Now you have 2 ways to cook:
Take a non-stick frying pan and grease with oil. Fry the fish in hot oil over low heat and then serve it.
Or you can put some butter in a pot. Fry the mixed ingredients and separately fry the fish. Then set the fish over the fried or sautéed ingredients and pour in a cup of hot water or pomegranate juice. Allow to cook well.
The amount if the ingredients above would change when your fish amount changes.
Do not over fill the fish inside since you won't be able to put the edges together.
Narlang is indigenous to Mazandaran Province. So if you don't have access you can replace with fragrant vegetables and sour pomegranate paste.
You can leave out fish eggs if desired and substitute with a larger amount of ground walnuts and fresh leafy vegetables.