Entree: Bangladesh – Sylhet – পান্তা ভাত ➤ panta bhāt (Leftover cooked rice soaked and lightly fermented overnight, served savory with simple accompaniments)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 8 hrs

Total 8 hrs 20 min

Ingredients

- 4 cups (760 g) cooked white rice, cooled (preferably leftover)
- 6 cups (1.4 L) cool water, plus more to adjust soak
- 1 tsp (5 g) kosher salt, or to taste
- 2 tbsp (30 ml) mustard oil, divided
- 2 small whole hilsa or similar oily fish, fried, approx. 6 oz (170 g) each
- 1 medium red onion, thinly sliced, about 5 oz (150 g)
- 4 green chilies, slit lengthwise
- 2 small boiled potatoes, mashed, about 8 oz (225 g) total
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) roasted red chili paste or crushed roasted red chilies (optional)
- 2 tbsp (30 ml) tamarind water or lemon juice, to taste
- 2 hard-boiled eggs, halved, approx. 50 g each
- 1 tsp (5 g) roasted cumin powder (optional)
- Fried dried red chili or achar (pickle) for serving (no measurement)

Instructions

1. Place the cooled cooked rice in a shallow nonreactive bowl and pour 6 cups (1.4 L) cool water over it so rice is completely submerged. Stir in 1 tsp (5 g) salt and 1 tbsp (15 ml) mustard oil. Cover and leave at room temperature overnight or 8–12 hours to develop a light sourness.
2. In the morning, drain most of the soaking water, leaving the rice moist but not swimming; adjust by adding 1–2 tbsp (15–30 ml) fresh water if too dry. Transfer to individual bowls.
3. Heat the remaining 1 tbsp (15 ml) mustard oil in a skillet over medium-high heat. Fry the whole hilsa (or chosen oily fish) until skin is crisp and flesh cooked through, about 3–5 minutes per side depending on thickness. Remove and keep warm.
4. Arrange accompaniments around the soaked rice: sliced red onion, slit green chilies, mashed potato, halved eggs, chopped cilantro, and a spoonful of roasted red chili paste if using.
5. Finish each bowl by drizzling with a little tamarind water or lemon juice to taste and a light sprinkle of roasted cumin powder if desired. Flake or place a fried fish piece on top and serve with achar or fried dried chilies on the side.
6. Eat immediately: mix the rice with the accompaniments and relish the tangy, savory contrast typical of Sylhet panta bhat.