Buglama (بوقلاما) — Azerbaijani steamed fish with tomatoes and herbs

• 800 gwhite fish fillets (sea bass or cod), skinless (cut into 4 equal portions)
• 8 gfine sea salt
• 1 tspblack pepper, freshly ground
• 1 tspturmeric (traditional for color and warmth)
• 30 mllemon juice
• 30 mlolive oil
• 20 gunsalted butter (optional but classic for richness)
• 250 gyellow onions, thinly sliced
• 10 ggarlic cloves, thinly sliced
• 450 gripe tomatoes, sliced into rounds
• 120 ggreen bell pepper, thinly sliced
• 25 gfresh cilantro, chopped
• 15 gfresh dill, chopped
• 15 gfresh parsley, chopped
• 120 mlwater (for gentle steaming; broth forms naturally)
• 0.1 gsaffron threads (steep in hot water before adding)
• 30 mlhot water (for saffron) (about 80–90°C)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and steeping them in 30 ml hot water for 10 minutes. This pulls out maximum color and aroma so it perfumes the whole pot instead of staying faint.

2. 2

   Season the fish portions with 8 g salt, 1 tsp black pepper, and 1 tsp turmeric on all sides. Drizzle with 30 ml lemon juice and let it sit for 10 minutes while you slice the vegetables, which lightly firms the flesh and reduces fishy notes.

3. 3

   Choose a wide, heavy pot with a tight lid and warm it over medium heat. Add 30 ml olive oil and 20 g butter, then swirl until the butter melts completely without browning.

4. 4

   Lay half of the sliced onions across the bottom to create a protective bed. Scatter half the garlic over the onions, which will gently sweeten as it steams rather than turning sharp.

5. 5

   Arrange the fish portions in a single layer on top of the onion bed. Cover the fish with the remaining onions, the sliced bell pepper, and the tomato rounds so the vegetables baste the fish as they release juices.

6. 6

   Sprinkle the chopped cilantro, dill, and parsley evenly over the top. Pour 120 ml water around the edges of the pot (not directly over the fish) and then add the bloomed saffron liquid, which will tint the broth golden.

7. 7

   Bring the pot to a gentle simmer over medium heat, then immediately reduce to low and cover tightly. Steam-simmer for 18–22 minutes, keeping the lid on so the fish cooks in moist heat and stays tender.

8. 8

   Check doneness by lifting a thick piece with a spatula and flaking the center; it should be opaque and separate easily. Rest the covered pot off the heat for 5 minutes so the juices settle and the herb aroma blooms before serving.