Iranian Sauce Mehyawa | TALA BASHMI

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

Clean and gut the fish thoroughly under cold water.

Rub the fish with salt and spices, ensuring even coverage.

Place the fish in a container and cover with water.

Seal the container and let it ferment at room temperature for 3-5 days.

Check daily for any signs of spoilage; stir if necessary.

After fermentation, drain excess liquid and rinse the fish.

Heat olive oil in a pan over medium heat until shimmering.

Add chopped onion and garlic, cooking until translucent, about 3-4 minutes.

Add the fermented fish to the pan and cook for 5-7 minutes, stirring occasionally.

Incorporate lemon juice, vinegar, and spices to the fish mixture.

Simmer for an additional 10-15 minutes, allowing flavors to meld.

Serve warm with rice or bread.

Cooking Techniques

Spice Level:

Allergens