Baliq Levengi - Azerbaijani Spiced Fish Pilaf

Ingredients

• 500g (1.1 lb) fish fillets (sturgeon or trout) 500g (1.1 lb) fish fillets (sturgeon or trout)
• 2 lemons, juiced 2 lemons, juiced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 300g (1 1/2 cups) basmati rice 300g (1 1/2 cups) basmati rice
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 50g (1/4 cup) dried apricots or raisins 50g (1/4 cup) dried apricots or raisins
• Fresh herbs (dill or parsley), for garnish Fresh herbs (dill or parsley), for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, minced garlic, cumin, turmeric, cinnamon, salt, and black pepper. Mix well.
2. 2.
   Place the fish fillets in the marinade, ensuring they are coated evenly. Let them marinate for at least 30 minutes.
3. 3.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
4. 4.
   In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water.
5. 5.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
6. 6.
   Add the soaked and drained rice to the pan and stir for a few minutes until the grains are coated with oil.
7. 7.
   Pour 600ml (2 1/2 cups) of water into the pan, along with the dissolved saffron. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is cooked and fluffy.
8. 8.
   While the rice is cooking, preheat the oven to 180°C (350°F). Place the marinated fish fillets on a baking sheet and bake for 15-20 minutes or until cooked through.
9. 9.
   Once the fish is cooked, flake it into bite-sized pieces using a fork.
10. 10.
    In a separate pan, heat a tablespoon of vegetable oil and add the dried apricots or raisins. Sauté for a few minutes until they become slightly plump.
11. 11.
    To assemble the dish, spread half of the cooked rice in a serving dish. Top it with the flaked fish and the sautéed dried fruits. Finally, layer the remaining rice on top.
12. 12.
    Garnish with fresh herbs and serve hot.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture in the dish.
• Saffron threads — To enhance the flavor and color, crush the saffron threads slightly before dissolving them in hot water.

Tips & Tricks

• For a more intense flavor, marinate the fish for a longer period, up to 2 hours.
• If you prefer a sweeter taste, use dried apricots instead of raisins.
• Serve the Baliq Levengi with a side of yogurt or cucumber salad to complement the flavors.
• Experiment with different types of fish, such as salmon or sea bass, to add variety to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Baliq Levengi hot as a main course, accompanied by a fresh salad or steamed vegetables. The dish can be enjoyed on its own or with a side of yogurt for a creamy contrast.

Presentation advice

To enhance the visual appeal, garnish the dish with a sprinkle of saffron threads and a few fresh herb leaves. Serve it in a decorative serving dish to showcase the vibrant layers of fish and rice.