Iskanderkul Mountain Trout with Pomegranate, Walnuts & Fresh Dill – Authentic Tajikistan Recipe
Named after the turquoise alpine Lake Iskanderkul in the Fann Mountains: crisp trout with herbs and pomegranate.
- Country of Origin
- 🇹🇯 Tajikistan (Central Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pan-seared rainbow trout fillets, Roasted cumin potatoes, Ruby pomegranate seeds and walnuts, Fresh dill and cilantro, Garlic
Ingredients for Iskanderkul Mountain Trout with Pomegranate, Walnuts & Fresh Dill (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-seared rainbow trout fillets, prepped into bite-sized pieces
- 1.5 cups roasted cumin potatoes, washed and trimmed
- 1 cup ruby pomegranate seeds and walnuts
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill and cilantro
- 1.5 tbsp traditional Tajikistan seasoning (garlic, lemon juice, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh dill and cilantro for 2–3 minutes until softened and fragrant.
- Add pan-seared rainbow trout fillets and roasted cumin potatoes along with garlic, lemon juice, butter, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with ruby pomegranate seeds and walnuts and serve straight from the skillet.