Stuffed Fish | Set up Haft-Sin and prepare special dish for the Iranian New Year
We Iranians celebrate the first day of spring as the beginning of the new year. This national festival is known as Nowruz.
Before the start of a new year, Iranians clean their homes, dump old items, wear new clothing, and burn Espand (Peganum Harmala seeds) to sanitize the home.
They also set up Haft-Sin tables in their homes as part of the festival preparations. Haft-Sin is made up of seven symbolic elements, each having its own symbolic meaning, and whose names begin with the letter “s” in Persian.
Check out the link below to learn more about Nowruz and Haft-Sin:
https://en.wikipedia.org/wiki/Nowruz
https://en.wikipedia.org/wiki/Haft-sin
Northern Iranians usually eat Caspian Kutum (a popular fish from Caspian Sea) on the first day of the new year.
It can be made in a number of ways, but the method I’m using is a traditional one from our region, known as Gerdeh-Bij method.
This method includes stuffing the fish with nutritious ingredients including walnuts, pomegranate paste, garlic, local vegetables, and Ashpal (Caspian Kutum roe), then cooking it in the district’s traditional Sartash-Bontash style.
To cook it the traditional method, I put some wood chips under the fish to keep it from sticking to the pan.
Finally, happy new year to all of you and best wishes for a wonderful year filled with blessings.
🔵Ingredients for 5 Servings:
2 kg Caspian Kutum
400 gr of Walnuts
200 gr Caspian Kutum Roe
100 gr of Ouji or Khanesh (kind of Pennyroyal)
80 gr of Eryngium Planum (Flat Sea Holly)
60 gr of Parsley
40 gr of Coriander
30 gr of Mint
30 gr of Garlic Chives or 4 Cloves of Garlic
20 gr of Ziziphora
20 gr Allium Iranicum (Iranian Leek)
2 Onions
2 Tablespoons of Pomegranate Paste
1 Tablespoon of Tomato Paste
Salt and Pepper as needed
🔴If you enjoy being with the Rural Cuisine channel, you can contribute to the production costs for its continuation, publication and survival.
Any amount of your financial support makes it easier for us to continue and sustain our activities.
You can make financial support from the "Thanks" icon below the videos.
📝It’s a great honor for us to have your comments about our videos!
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I’m Mijan, a village girl living in the lush pristine nature.
In this channel, I want to introduce you to the delights of rural life; to let you see and imagine the pleasure of eating healthy foods, having a break from the hustle and bustle of urban life, living near pristine nature and cute animals, and growing and picking your own crops. Your support and tuning in motivate me to keep going. So sit down and peacefully enjoy watching my rural lifestyle.
🎥Our videos were filmed in one of the villages of Ramsar in Iran.
📮Contact: [email protected]
⏩Here is my latest videos:
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#cooking #countrylife #village #nature #delicious
Before the start of a new year, Iranians clean their homes, dump old items, wear new clothing, and burn Espand (Peganum Harmala seeds) to sanitize the home.
They also set up Haft-Sin tables in their homes as part of the festival preparations. Haft-Sin is made up of seven symbolic elements, each having its own symbolic meaning, and whose names begin with the letter “s” in Persian.
Check out the link below to learn more about Nowruz and Haft-Sin:
https://en.wikipedia.org/wiki/Nowruz
https://en.wikipedia.org/wiki/Haft-sin
Northern Iranians usually eat Caspian Kutum (a popular fish from Caspian Sea) on the first day of the new year.
It can be made in a number of ways, but the method I’m using is a traditional one from our region, known as Gerdeh-Bij method.
This method includes stuffing the fish with nutritious ingredients including walnuts, pomegranate paste, garlic, local vegetables, and Ashpal (Caspian Kutum roe), then cooking it in the district’s traditional Sartash-Bontash style.
To cook it the traditional method, I put some wood chips under the fish to keep it from sticking to the pan.
Finally, happy new year to all of you and best wishes for a wonderful year filled with blessings.
🔵Ingredients for 5 Servings:
2 kg Caspian Kutum
400 gr of Walnuts
200 gr Caspian Kutum Roe
100 gr of Ouji or Khanesh (kind of Pennyroyal)
80 gr of Eryngium Planum (Flat Sea Holly)
60 gr of Parsley
40 gr of Coriander
30 gr of Mint
30 gr of Garlic Chives or 4 Cloves of Garlic
20 gr of Ziziphora
20 gr Allium Iranicum (Iranian Leek)
2 Onions
2 Tablespoons of Pomegranate Paste
1 Tablespoon of Tomato Paste
Salt and Pepper as needed
🔴If you enjoy being with the Rural Cuisine channel, you can contribute to the production costs for its continuation, publication and survival.
Any amount of your financial support makes it easier for us to continue and sustain our activities.
You can make financial support from the "Thanks" icon below the videos.
📝It’s a great honor for us to have your comments about our videos!
⭕Follow Us:
▶ Instagram: Instagram: Rural_Cuisine
▶ Twitter: Twitter: Rural_Cuisine
▶ Facebook: Facebook: Rural.Cuisine.vlog
❓ABOUT US:
I’m Mijan, a village girl living in the lush pristine nature.
In this channel, I want to introduce you to the delights of rural life; to let you see and imagine the pleasure of eating healthy foods, having a break from the hustle and bustle of urban life, living near pristine nature and cute animals, and growing and picking your own crops. Your support and tuning in motivate me to keep going. So sit down and peacefully enjoy watching my rural lifestyle.
🎥Our videos were filmed in one of the villages of Ramsar in Iran.
📮Contact: [email protected]
⏩Here is my latest videos:
WEDDGING STYLE Cooking of Persian Barberry Rice with Chicken | ZERESHK POLO MORGH
WEDDGING STYLE Cooking of Persian Bar...
LOCAL PASTRY | Yummy and Smoked
LOCAL PASTRY | Yummy and Smoked | Rur...
MIRZA GHASSEMI with TAFTOON BREAD | An Unforgettable, Tasty, and Easy-to-Cook Dish
MIRZA GHASSEMI with TAFTOON BREAD | A...
Picking Wild Plums in Pristine Nature | Making Wild Plum Paste
Picking WILD PLUMS in the MOUNTAINS |...
LOOBIA POLO (Persian Green Bean Rice) with SHIRAZI SALAD | An Original Iranian Taste
LOOBIA POLO (Persian Green Bean Rice)...
Chicken Pirozhki | Delicious Homemade Fried Buns
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Rural Style Cooking of BADEMJAN KEBAB | 100% VEGETARIAN DISH
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#cooking #countrylife #village #nature #delicious
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