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
Instructions
- In a small boiler over low heat, reduce pomegranate juice until very thick.
- (This syrup is called narsharab.
- ).
- Cut the sturgeon into 1-2 ounce pieces.
- Season with salt and pepper, and coat with sour cream.
- Place on a skewer and roast 7-10 minutes (traditionally over a charcoal fire).
- Place fish pieces on a plate and garnish with lemon slices and vegetables, with pomegranate syrup and sumac.
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