Now pour fresh lemon juice, olive oil, ginger powder, black pepper, coriander seeds, cumin and salt on the fish, then massage the fish until the flavors are absorbed. Next, cover the dish with cellophane.
At this stage, we let the fish stay in the refrigerator for 1 hour so that the flavors are combined and the fish tastes delicious. Next, we wash the pilaf vegetables (parsley, dill and coriander), then put them in a colander
The fourth stage
Now we place the vegetable pilaf on the meat board, then finely chop it. Next, we fill a suitable pot halfway with water, then put the pot on high heat until it reaches the boiling point.
The fifth stage
At this stage, we place a suitable pan on medium heat, then pour some liquid oil into it and let the oil heat up completely. Next, we put the fish in the pan from the side that does not have skin.
The sixth stage
Now fry one side of the fish completely. Next, we wash the rice, then pour it into boiling water along with 1 teaspoon of salt and let the rice stay in the boiling water for 8 to 12 minutes until its initial cooking is done
The seventh stage
At this stage, in the last 2 minutes of cooking, we add the pilaf vegetables to the rice, then mix. Next, when the rice is completely soft around and the core is a little stuck, we take the pot off the heat, then rinse the rice.
The eighth stage
Now we divide the rice into 2 equal parts and add some brewed saffron to one part, then mix well until the rice becomes saffron. Next, we choose a suitable pot.
The ninth stage
At this stage, pour some liquid oil and brewed saffron into the pot and mix well. Next, we put the fish in the pot from the side that is not fried, then we pour the saffron rice on the fish.
Now we spread the saffron rice with the help of a spoon, then press it until the rice is consistent. Next, pour the rest of the plain rice on the saffron rice, then smooth and press until the layers stick together and become cohesive.
The eleventh stage
At this stage, we put the flame spreader on high heat, then we cover the lid of the pot with a lid and put it on the pot. Next, we place the pot on the spreader flame and after 10 minutes, we reduce the heat.
The twelfth stage
Now we let Te Chin brew for 30 minutes. Next, we pour the pomegranate paste with fresh lime juice and salt in a suitable bowl, then mix until it is combined and the sauce is ready.
The thirteenth stage
Finally, after 30 minutes, we turn off the heat, then return the bottom of the fish to the desired dish and dip the brush in the sauce, then rub it on the fish and serve it with pickled garlic. Enjoy your meal.