Fish + Dried Lime Rice

Name: Fish + Dried Lime Rice (Dami-e Lakh Lakh-e Bushehri)
Prep time: 1 h 40 min
Cook time: 1 h 30 min
Total time: 3 h 10 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 2 teaspoons ground cardamom; 1 teaspoon turmeric; ½ cup/120 ml oil or ghee; 2 tablespoons oil; 2 lb/900 g fish fillets, skin removed and cut into 2in/5cm squares; ½ teaspoon ground saffron threads dissolved in 2 tablespoons water; 3 cups/720 ml fish stock or water; 1 teaspoon freshly ground pepper; 3 tablespoons ground hearts of dried Persian limes; (about 5 limes); 2 teaspoons Bandari seven-spice advieh, or curry powder; ½ teaspoon freshly ground pepper; 2 teaspoons turmeric; ½ cup chopped fresh cilantro; 1 jalapeno, thinly sliced; 1 tablespoon ground coriander; 2 medium onions, peeled and diced; 10 cloves garlic, peeled and grated; 2 ½ teaspoons fine sea salt; 2 tablespoons ground hearts of dried lime; 1 teaspoon fine sea salt; 2 cups/400 g basmati rice, soaked for 30 minutes, drained, and rinsed; ½ cup caramelized onions; 5 cloves; 1 x 4 in/10 cm cinnamon stick

Dami-e Lakh Lakh-e Bushehri

Preparation info

Serves:
6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This recipe is an easy-to-make one pot dish and a good example of how Iranian cuisine uses dried limes in surprising and varied ways.

Ingredients

dusting

1 teaspoon fine sea salt
1 teaspoon freshly ground pepper
1

Asia
Iran
Fish course
Pescatarian
Gluten-free

Method

For the dusting: Place the salt, pepper, turmeric, and advieh in a small bowl. Mix well and set aside.
Rinse the fish, and pat dry, then rub all over with the dusting, cover, and chill in the fridge for 30 minutes and up to 1 hour.
For the fish: In a wide skillet, heat the oil over medium-high heat until hot but not smoking. Sear the