It can be made in a number of ways, but the method I’m using is a traditional one from our region, known as Gerdeh-Bij method. This method includes stuffing the fish with nutritious ingredients including walnuts, pomegranate paste, garlic, local vegetables, and Ashpal (Caspian Kutum roe), then cooking it in the district’s traditional Sartash-Bontash style. To cook it the traditional method, I put some wood chips under the fish to keep it from sticking to the pan...
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