Zebon

This dish is traditionally made in Hormozgan Province.
Procedure
First fry in oil large sliced potatoes and sprinkle a pinch of turmeric and salt.
Sprinkle salt, turmeric , pepper and desired spices over the fish and let it marinate for hours. When ready, fry in oil and put finely chopped onions along with one grated tomato and sauté well. Then pour a little oil in a pot and cut the local bread named Tomoshi in a way it covers the bottom of the pot. Put the fried ingredients over the bread and then put prepared rice over the fried content. Give it a couple of minutes till water evaporates and everything is cook properly over a low flame.