Lenju, Sistani fish braised in buttermilk

Ingredients

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

Sauté the onions in the oil until they are browned, then add the salt, chili powder, turmeric, achar, and yogurt. Stir constantly until the yogurt begins to simmer, otherwise it will curdle. If you are using water instead of yogurt, 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 saucepan with the fish back on the stove, 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.