Balykly Yanma / Caspian Sturgeon & Vegetable Plov (Turkmen Fish Pilaf with Pomegranate & Dill) – Authentic Turkmenistan Recipe
Unique to Turkmenistan’s Caspian coast (Türkmenbaşy): flaky fish seared and steamed over pomegranate-and-dill rice.
- Country of Origin
- 🇹🇲 Turkmenistan (Central Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Seared Caspian white fish or salmon fillets, Long-grain rice, Golden carrots, Sour plum/pomegranate tang, Cumin seeds
Ingredients for Balykly Yanma / Caspian Sturgeon & Vegetable Plov (Turkmen Fish Pilaf with Pomegranate & Dill) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared Caspian white fish or salmon fillets, prepped into bite-sized pieces
- 1.5 cups long-grain rice, washed and trimmed
- 1 cup golden carrots
- 1 medium onion and 3 cloves garlic, finely minced with sour plum/pomegranate tang
- 1.5 tbsp traditional Turkmenistan seasoning (cumin seeds, fresh dill, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and sour plum/pomegranate tang until golden.
- Add cumin seeds, fresh dill, garlic along with seared Caspian white fish or salmon fillets and long-grain rice, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with golden carrots.