Iran Press/ Iran News: Lakh Lakh Polo (fish and rice) is originally from Bushehr, southern Iran, which is taken from the Persian Gulf countries and is now cooked in the southern cities of Iran under different names.
Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium, which immunize the body.
Ingredients: About 200 grams of fish for each person
About 500 vegetables (dill, a little coriander, fenugreek)
1 clove of garlic
1 onion
4 cups of rice
100 grams of tamarind, which is better to be black (half a small package)
Oil, turmeric salt pepper.
Marinate the fish for an hour in a little salt, saffron, turmeric, and a little lemon juice, First, then chop the onion and fry it until it becomes golden and add the garlic, at the same time, add the turmeric pepper, then add the chopped fish and vegetables and fried them all, add about six cups of tamarind water, and let them be half-cooked, then add all the ingredients to the rice and brew them for half an hour to serve.
It can be served either with or without any pickls.
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