Fish, rice, and tamarind sauce from Bouchehr

Ingredients

• 200 g of fish per person (such as tuna, sea bass, or another firm-fleshed fish)
• 500 g of herbs for fish (dill, cilantro, a little fenugreek)
• 1 head of Allium sativum (garlic)
• 1 onion
• 4 cups of rice (approximately 800g)
• 100 g of tamarind, preferably black
• oil paint, turmeric, pepper, and salt

Chop the onion into small pieces and sauté it in a large pot.

Add the garlic and continue cooking, incorporating the bell pepper and turmeric.

Add the washed and chopped herbs, then cook them until they are nicely browned.

Steep the tamarind in about 6 cups of hot water, strain the juice, and pour it over the herbs. Bring to a boil.

Clean the fish, season them with salt, rinse them, and then place them in the broth. Allow them to cook, then remove them and set them aside.

Add the rice to the broth and allow it to absorb the liquid. Reduce the heat, arrange the fish on top of the rice, cover with a dishcloth over the lid, and let the rice steam through.