How to make Sir dagh: Lamprey stew

Serves 4
• 800 g Kura River lamprey
• 4 handfuls minced parsley
• 12 dried cherry plums
• 8 Ismailli garlic cloves
• 100 ml abgora
• 120 ml Ivanovka vegetable oil
• 600 g tomato
• Salt and pepper

Preparation:

• Clean and cut lamprey into 4 pieces.
• Chop garlic, mince parsley and cut tomatoes into half.
• Add oil to the sadj (or any frying pan). When the oil is warm, add lamprey and fry for 5
• minutes.
• Add garlic and cook for 1-2 minutes.
• Take the pan from the heat and reassemble lamprey in a nice order.
• Add minced parsley, tomato, dried cherry plums, abgora, salt and pepper.
• Cover the pan with the lid and cook for 5-10 minutes.
• Serve warm.