Pickled Sardine + Red Earth Sauce

Suragh-e Bandari

Preparation info

  • Makes

    1 pt

    • Difficulty


    • Ready in

      30 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Suragh is an earthy, fishy salty, reddish relish from Hormoz in the Persian Gulf. Attributed to the Portuguese conquerors of the island in the sixteenth century, the sauce is made with sardines pickled in salt and flavored with sour orange rind and the local red ocher/gelak. Eating small amounts of the mineral-rich earth is believed to give the body strength. I have adapted this recipe from one by Halimeh Jonaybi, a talented cook from nearby Evaz.