Buglama (بوغلاما) — Azerbaijani Steamed Fish or Lamb with Tomatoes

• 800 gWhite fish fillets (cod, haddock, or zander), skinless (Cut into 4 equal portions)
• 8 gFine sea salt (About 1 1/4 tsp)
• 1 tspBlack pepper, freshly ground
• 1 tspTurmeric (Traditional warm color and aroma)
• 30 mlLemon juice (About 2 tbsp)
• 800 gLamb shoulder, boneless (Cut into 3 cm cubes)
• 15 mlNeutral oil (grapeseed or sunflower) (About 1 tbsp, optional for a quick sear)
• 250 gYellow onion, thinly sliced
• 12 gGarlic cloves, thinly sliced (About 4 medium cloves)
• 600 gRipe tomatoes, sliced into rounds
• 20 gTomato paste (About 1 tbsp)
• 150 gGreen bell pepper, thinly sliced
• 20 gFresh cilantro, chopped
• 15 gFresh dill, chopped
• 15 gFresh parsley, chopped
• 150 mlWater (For fish; use 250 ml for lamb)
• 1 leafBay leaf
• 0.1 gSaffron threads (Steeped in hot water for a subtle Azerbaijani touch)
• 30 mlHot water (for blooming saffron)
• 20 gUnsalted butter (Optional but traditional richness)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and stirring them into 30 ml hot water. Let it stand for 10 minutes so the color and aroma fully develop, then set aside.

2. 2

   Prepare the base vegetables: slice the onion, garlic, tomatoes, and green pepper to similar thickness so they steam evenly. Keep the chopped herbs separate so they stay bright and fragrant at the end.

3. 3

   Choose your protein path and season it thoroughly. For fish, rub 800 g fillets with 8 g salt, 1 tsp black pepper, 1 tsp turmeric, and 30 ml lemon juice, then rest 10 minutes; for lamb, toss 800 g cubes with 10 g salt, 1 tsp pepper, and 1 tsp turmeric.

4. 4

   Build the buglama in a wide, heavy pot with a tight lid by layering half the onions on the bottom, then half the tomatoes and half the peppers. Add the sliced garlic and bay leaf, and dot in the tomato paste so it melts into the steam-broth.

5. 5

   Add the protein and finish the layering. Place the fish portions or lamb cubes in a single layer, then cover with the remaining onions, tomatoes, and peppers to create a moist ‘blanket’ that steams the meat gently.

6. 6

   Add liquid precisely and start the steam-braise. Pour in 150 ml water for fish or 250 ml water for lamb, then add the bloomed saffron liquid; the goal is a shallow broth, not a soup. Cover tightly and bring to a gentle simmer over medium heat, then immediately reduce to low to maintain steady, quiet bubbling.

7. 7

   Cook covered until tender, keeping the lid on to trap steam. Fish typically needs 18–22 minutes until it flakes and turns opaque, while lamb needs 60–75 minutes until fork-tender; if making lamb, check at 50 minutes and add 30 ml water only if the pot looks dry.

8. 8

   Finish with herbs and butter for the classic aroma. Turn off the heat, add 20 g butter and the chopped cilantro, dill, and parsley, then re-cover for 5 minutes so the herbs perfume the broth. Serve immediately, spooning the tomato-onion juices over each portion for the signature buglama effect.