Uzmi

Uzmi is a traditional Persian dish originating from the region of Gilan, located in northern Iran. The name "uzmi" translates to "sour" in Persian, reflecting the dish’s characteristic tangy flavor. It is a type of fermented fish stew that has been enjoyed for centuries, particularly during the cooler months. The preparation involves marinating fresh fish, typically white fish like trout or carp, in a mixture of salt, herbs, and spices, which allows it to ferment over time. This process not only enhances the flavor but also preserves the fish naturally.

Uzmi is often served as a cold appetizer or side dish, sometimes accompanied by bread or rice. The fermentation process gives it a distinct sour taste, balanced by the natural oils and spices used in the marinade. While historically a staple in Gilani cuisine, uzmi has gained recognition beyond its region, appearing in modern Iranian and Middle Eastern culinary traditions.

The dish is not only valued for its taste but also for its cultural significance. It reflects the resourcefulness of Gilani people in utilizing local ingredients and traditional preservation methods. Today, uzmi remains a beloved dish, often enjoyed during gatherings and celebrations, though its preparation may vary slightly depending on regional preferences and personal tastes. Its unique flavor profile continues to make it a standout in Persian cuisine.