Whole goat Patnadeh dish in Janah, Hormozgan. Making mahyawa, famous sauce made of fermented fish

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The famous Mahyawa sauce or Mahve sauce, Mamakh, as well as Patnadeh, the famous and delicious dish of Janah and Kahtuyeh region, were reported in the continuation of our trip, in a beautiful cave. We made a famous local bread in Sharif Abad, Kahtuyeh, Hormozgan province, and in the heat of 55 degrees in a very beautiful cave, which is known as Felezin in the southern cities of Iran. This popular bread is prepared like so: first, the dough is prepared, which is a mixture of roasted and ground mustard, eggs, barley flour, and fennel, and this dough is spread on a tawa until the bread is ready.
When it's baked, the bread is served with Mahyawa sauce, which is mostly on the tables of warm-hearted people in the south of Iran, and it's made from fish. Then they wrap the bread and it is ready for you to enjoy this delicious bread. In this region, this bread is mostly considered as a special breakfast meal. It is interesting that they have an old stone grinder for grinding barley, which was used to make flour in the old days. Then we went to another cave to see the process of preparing Mamakh and Mahyawa or the famous Southern mahve. Mahyawa is like a sauce and usually they dip bread in it and eat it and it has a very special and attractive salty taste. To make it, they use Mamakh, which is sardine fish, kept in plenty of salt for three months.
Local khandal, a special plant of this region or mustard, is roasted and when the fish juice is completely filtered, the roasted mustard is added to that water and mixed well so the mahyawa is ready. Next, we came to the beautiful Janah one of the cities of Hormozgan province to get a report on the process of cooking Patnadeh, a dish that dates back to about a hundred years ago. Pat means "bottom" and Nade means to put the meat in the bottom of the pot and because of the large amount of meat that was used, it was the food of the rich and it can almost be said that it looks like the Tahchin dish. The meat is flavored with Omani lemon powder, cinnamon powder, cardamom powder and salt and leave it for about six hours until the meat tastes good. They cover the bottom of the pot with potatoes and then the meat is arranged along with peas and raisins and finally the rice comes and they cover the pot and put charcoal on top until it is cooked and at the same time they did a local dance around the pot which was very interesting .
While waiting for the Patnadeh to cook, we enjoyed the beautiful local dance and amazing southern music with Ney- Anban (a kind of bagpipe). When the Patnadeh arrived and it was cut into the tray, the aroma of the meat and spices could be felt completely, and I must say that it was extremely delicious and I think it is worth traveling to this region for this delicious food.
►Video By:
Aref Sayad: / arefvisualart
Amir Ali Nasiri rad: / amiralinasirirad