Gilani's abdominal fish training
Stuffed fish is cooked in several different ways in different parts of Gilan:
East of Gilan: It is cooked with different vegetables such as coriander, mint, chochag (choshag), khalwash (kot koto) and some walnuts. It is consumed more than vegetables.
West of Gilan: Coriander, mint, chochag, garlic leaves or some garlic seeds are used, and the amount of walnuts consumed is more than vegetables like in the east of Gilan.
Rasht: The mentioned vegetables are used in the main ingredients, with the difference that walnuts are much less than vegetables, they use angelica and sumac to flavor the skin of the fish.
Bandar Anzali: Ashbel fish is added to the main ingredients and placed inside the stuffed fish.
Gilani stuffed fish recipe:
First, we clean the fish, i.e. remove the fins and scales, empty the inside of the fish and wash it well. . Then we massage the skin and inside of the fish belly with salt and spices and keep it in the refrigerator for 30 minutes. We pour ground walnuts, grated onion, crushed garlic (you can use garlic powder instead), pomegranate paste, aromatic vegetables, salt and spices in a container and mix together. You can fry the ingredients in the pan for 5 minutes before filling the fish belly with the ingredients. This makes the intermediate ingredients tastier.
Grease the oven tray (you can use aluminum foil), fill the belly of the fish with the middle ingredients, and then sew the two edges of the belly skin together with a clean thread and needle so that the ingredients do not spill out. We put the fish in the oven tray and transfer it to the oven and let it cook for 15 to 20 minutes at 180 degrees Celsius on the middle shelf of the oven. You can test whether the fish meat is cooked or not with a fork or knife. If it is cooked, apply some melted butter on the surface of the fish and return it to the oven for 10 minutes at 180 degrees Celsius until golden. Now take out the belly fish, put it in your special serving dish and decorate it as you like. Drink