Saadnews: Have you ever heard of Hovari Pilaf? Hovari Pilaf is one of the traditional southern dishes that is made with fresh fish and has a very unique and delicious taste.
According to the Family Magazine Service of Saadnews, one of the most delicious southern dishes is Hovari Pilaf, a local dish from Hormozgan. In the south of the country, the term "Hovari" refers to any dish made with chicken, fish, or meat, with the most famous being Hovari with fish. You can use various types of fish for Hovari Pilaf, but in the southern regions, the "Hovari" fish is most commonly used. The aroma of the herbs in this pilaf gives Hovari Pilaf a unique fragrance and flavor. Today, we will teach you how to make one of the most delicious Hovari dishes—Hovari Pilaf with fish. Stay with us!
Ingredients:
Fish (any type with fewer bones) – 1 piece
Rice – 3 cups
Tamarind – 1/3 cup
Onion – 1 piece
Garlic – 3 cloves
Tomatoes – 2 pieces
Coriander – 1 cup
Saffron – as needed
Salt, pepper, and turmeric – as needed
Instructions for Making Southern Hovari Pilaf:
Step 1: Marinating the Fish First, soften the tamarind with 2 cups of water and strain it. Then, marinate the fish fillet in tamarind for about one hour to infuse the flavor.
Step 2: Frying the Fish Chop the onion finely and place it in a deep pan. Add some oil and sauté the onions until they soften. Then, peel and grate the garlic, and add it to the onions to release the aroma. Afterward, remove the fish from the tamarind and place it in a strainer to remove any excess liquid. Fry the fish in the pan with the onions and garlic, adding turmeric and black pepper. At the end, add the tamarind juice (from marinating the fish) along with saffron, and allow the liquid to reduce completely. Finally, add the coriander and remove from the heat.
Step 3: Frying the Tomatoes Wash and slice the tomatoes into rings. Fry them in a pan with a bit of salt and set aside.
Step 4: Cooking the Pilaf Soak the rice overnight with some salt. Then, bring a pot of water to a boil. Add the rice and cook until it softens. While cooking the rice, skim off any foam. Drain the rice, and in the bottom of the pot, add some oil and place your desired crust. Layer the rice, adding the cooked fish along with the fried tomatoes in the center. Then, add the remaining rice on top. Let it cook on a heat diffuser for about 50 minutes until fully cooked. In the end, add a little butter on top of the rice and serve it with pickled pepper.
Tips for Making Perfect Hovari Pilaf:
You can simply season the fish and place it in the rice to cook with the steam.
If the fish has bones, remove them before adding the fish to the rice.
Do not omit the coriander, as it helps reduce the fishy odor.
If fish is not available, you can use canned fish.
For a better color in the rice, use saffron.
Once you have cut the fish, be sure to remove the skin.
You can also make Hovari Pilaf as a "kateh" (one-pot rice dish).
