Kuli Ghoorabij

Kuli Ghoorabij is a traditional dish in Gilan Province. Kuli, a kind of fish, has two types, Siya Kuli and Kas Kuli. Both are delicious and yummy. The Gilani would serve the stew with Katteh ,cooked rice, plenty of butter and Luleh Piyaz which resembles green onions. When cooking, take care to get the fresh fish since its flesh is very delicate and goes off in heat. You should be careful once choosing and preserving it. Fresh Kuli has prominent bright eyes with tough flesh so that your finger trace won't remain on its surface whereas non-fresh Kuli is very soft and flabby.
Recipe 1
Ingredients for 5 to 6
Kuli, a kind of fish, 8 nos
Herbs like mint, Khalvash, Chochagh, and coriander, 500 g
Unripe grapes, verjuice , 1/5 cups
Sugar, 1 tbsp
Walnuts, 250 g
Procedure
Cook ground or minced walnuts with 2 glasses of water until it is covered in oil. Peel the fish, sprinkle salt and pepper and fry in oil until two sides of the fish are crispy. Dice the herbs and fry them too. Then cook the fish with fried herbs, verjuice and well-cooked in a pot over a mild heat. Let it cook gently. After one hour add in sugar, salt and pepper to your taste. After a couple of minutes remove it from the flame. You can serve it with cooked rice.
Recipe 2,
Ingredients,
Kuli Fish, 500 g
Walnuts, 150 g
Herbs including mint, Chochagh, Khalvash, and coriander, 250 g altogether
Salt, pepper and turmeric, as pinch
Verjuice, 1 tbsp
Procedure
Grind walnuts and cook with 4 glasses of water until it is accumulated with oil. Empty the contents inside the fish and remove its head. Marinate with salt and pepper. Then fry in a pan and add to the cooking walnuts filled with oil over the heat. Add in chopped and fried herbs to the stew and drizzle drops of verjuice. Once it starts simmering remove from the heat and serve with Katteh, cooked rice.
Recipe 3
Ingredients for 5 to 7
Kuli fish, 8 nos
Herbs such as mint, Khalvash, Chochagh, and coriander, 500 g
Verjuice, Sour pomegranate or orange juice, 1/5 cups
Sugar, 1 tbsp
Walnuts, 250 g
Salt and pepper, as required
Procedure
Grind or mince walnuts and cook with 2 glasses of water until greasy.
Peel off the skin of the fish and sprinkle salt and pepper and fry in oil. Turn them over till they are finely fried. Finely chop herbs and fry in oil too. Then put the fried fish, herbs, and verjuice or pomegranate and orange juice inside the well-cooked walnuts on a slow heat. After one hour when it starts boiling, add in sugar, salt and pepper. Take it from the burner after a couple of minutes. Serve it with cooked rice.