Total Time
50mins
Prep 10 mins
Cook 40 mins

Adapted from a recipe by Nazrin N., a student at Lyceum School #220 in Baku, Azerbaijan.

Ingredients Nutrition

Directions

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

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