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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Adapted from a recipe by Nazrin N., a student at Lyceum School #220 in Baku, Azerbaijan. Ingredients:
1 lb sturgeon fillet, cleaned |
8 ounces sour cream |
2 medium tomatoes, cut in chunks |
1 onion, sliced |
1 bunch spring onion, sliced |
2 cucumbers, in large chunks |
1 lemon, sliced |
8 ounces pomegranate juice |
sumac |
pepper |
salt |
Directions:
1. In a small boiler over low heat, reduce pomegranate juice until very thick. (This syrup is called narsharab.).
2. Cut the sturgeon into 1-2 ounce pieces.
3. Season with salt and pepper, and coat with sour cream.
4. Place on a skewer and roast 7-10 minutes (traditionally over a charcoal fire).
5. Place fish pieces on a plate and garnish with lemon slices and vegetables, with pomegranate syrup and sumac.
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