Seafood
Pudini Kooseh
پودینی کوسه
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Seafood
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- shark meat 600 g
- onion 200 g
- herbs 250 g
- spices 5 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Season/rest seafood before cooking
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Season the seafood and refrigerate for about 30 minutes before cooking.
Clean and portion the fish or seafood.
Prepare the onion, garlic, spices, and other aromatics.
Add the seafood and cook using the listed method—sautéing, stewing, baking, or steaming with rice.
Avoid overcooking; adjust salt, acidity, and spices at the end.
Serve hot with rice or bread.
Cook's notes
Avoid overcooking seafood because it becomes dry and tough quickly. Use acidic seasoning carefully and relatively close to cooking time.
Background
This item is associated with Hormozgan and the Persian Gulf islands, where seafood, dates, spices, thin breads, and long-standing Indian Ocean trade influences are prominent.
Nutrition
| Energy | 310 kcal |
|---|---|
| Protein | 30 g |
| Fat | 12 g |
| Carbohydrate | 20 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0184 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/en/province/hormozgan-province