Lenju, a slow-cooked fish dish from the Sistan region, made with buttermilk.

Ingredients

• 2 onions
• 4 tablespoons of oil paint
• 500 ml of doogh (an Iranian yogurt-based drink)
• 1 kg of fish
• 1 teaspoon of turmeric
• 1 tablespoon of salt
• 1 teaspoon of hot pepper
• 1 tablespoon of Zabol achar (a spicy and tangy condiment)

Start with the onions in oil paint, then add the salt, chili pepper, turmeric, achar, and doogh. Stir constantly until the doogh starts to bubble, otherwise it will separate and spoil. If you are using water instead of doogh, you do not need to stir.

When the doogh or water comes to a boil, add the fish. Once the fish is cooked, pour the broth into a bowl: this is the fish broth, ready to be served.

To prepare the fish, place the pot with the fish over the heat, add turmeric, salt, and chili pepper to taste, and then let it cook over low heat until the remaining liquid at the bottom has evaporated. The fish is now ready to serve.