Emgeshet

Emgeshet is a local dish in Khozestan Province. The Arab in Khuzistan would make it with
salted king mackerel.
Recipe 1
Ingredients
Serves 4
Rice, 4 cups
Herbs like dill, and coriander, as required
Salt, and turmeric, as per taste
Spices, as required
Black , 1 cup
Onion, large, 1 no
Oil, 2 tbsp
Before the recipe, it is of note that many would like to apply fresh mackerel instead of the salted fish. You can even apply tuna fish. The way to make salted fish is to clean and wash fresh mackerel and coat with a layer of salt. Put it in the refrefrigerator for one whole day.
Directions
First put the rice in a pot with water and let it simmer till soft from out. Make sure to sprinkle chopped herbs to the rice 5 to 7 minutes before straining. Keep aside.
In a pot bring to a boil the salted or fresh mackerel fish in water and sprinkles of turmeric powder and spices for cooking fish. Let it simmer for 10 minutes. Be careful not to crush the fish. It should be removed from the bones easily. Drain the fish and let it cool. Remove the bones and chop the fish pieces. Fry them with plenty of chopped onions, spices and black raisinss. After straining the rice, put drops of oil at the bottom of the pot and then put a layer of herbed rice and a layer of the prepared fish. Do it to the top till you have layers of rice and fish. Now let it cook over the flame.
Recipe 2
Soak rice in water. Sprinkle the fish with salt and spices and boil in boiling water. Once well-done, drain the water. Shred the fish into pieces and fry them in a frying pan with hot oil. Once fried, add in chopped onions and garlic. Also add in the herbs of Ghalyeh ( a delicious cuisine in the south of the country) as well as black raisinss and spices and fry. After straining the rice, arrange a layer of the mixture over the strained rice and repeat till all the ingredients are consumed.