Ishkhan Po-Sevanski (Lake Sevan Trout Braised with Tarragon, Walnuts & Pomegranate) – Authentic Armenia Recipe

Ingredients for Ishkhan Po-Sevanski (Lake Sevan Trout Braised with Tarragon, Walnuts & Pomegranate) (4 Servings)

• 1.25 lbs (or 2.5 cups) rainbow trout fillets, prepped into bite-sized pieces
• 1.5 cups sliced potatoes, washed and trimmed
• 1 cup crushed walnuts and ruby pomegranate seeds
• 1 medium onion and 3 cloves garlic, finely minced with fresh tarragon
• 1.5 tbsp traditional Armenia seasoning (dry white wine, lemon juice, butter)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown rainbow trout fillets for 5 minutes.
2. Add minced onion, garlic, fresh tarragon, and dry white wine, lemon juice, butter, stirring for 2 minutes until deeply aromatic.
3. Add sliced potatoes and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in crushed walnuts and ruby pomegranate seeds right before serving warm.