From: Zaitoun p. 160
Tags: middle eastern, fish, todo: fix groupings
Last Made: Jan. 20, 2025
Scott:
Ana:
Alex:

Ingredients

  • Sauce
    • 75 g tahini
    • 3 Tbs lemon juice
    • 1/3 c (25 g) parsley, chopped
    • 1/2 tsp salt
    • 7 Tbs (100 mL) water
  • Fish
    • 1 1/2 lb white fish, cut into 2 inch chunks
    • zest of 1 lemon
    • 1 tsp cumin
    • 1 tsp paprika
    • 3 Tbs flour
    • 1 tsp salt
    • 1/4 tsp pepper
    • 2 Tbs olive oil
  • Onions
    • 1 Tbs salted butter
    • 2 Tbs olive oil
    • 2 onions, halved and sliced
  • Rice
    • 1 1/3 c basmati rice
    • 1 1/2 tsp cumin seeds
    • 1 1/2 tsp coriander seeds
    • 3 cloves garlic, crushed
    • 1/4 tsp tumeric
    • 1/2 tsp allspice
    • 1 tsp salt
    • 1/4 tsp pepper
    • 4 c vegetable stock
  • 3 Tbs pine nuts
  • sumac

Steps

1) Mix (*) tahini, lemon juice, parsley, salt, and water. Set aside 2) Mix (**) lemon zest, cumin, paprika, flour, 1 tsp salt, pepper, oil. Toss to coat fish and set aside 3) Melt butter and oil. Add onions and caramelize (40 min) 4) Rinse rice and then soak 15 min. Drain 5) Roast cumin and coriander seeds, 1 min. Grind 6) When the onions are done, add garlic (2 min). Add rice, cumin, coriander, tumeric, allspice, salt, pepper. Stir to coat evenly. Add stock. Boil 15 min. Then let rest 10 min 7) Roast pine nuts in dry pan 8) Fry fish 7-8 min in large frying pan with oil, turning occasionally. 9) Serve in layers: rice, fish, sauce, pine nuts, sumac

Comments

    scott @ Dec. 28, 2020, 7:30 p.m.
    Finely chop the parsley
    scott @ Dec. 3, 2022, 5:27 p.m.
    Use a fish that makes good chunks (cod, not halibut or tilapia)
    scott @ Dec. 3, 2022, 5:28 p.m.
    Consider dropping vegeetable stock to 2 cups next time