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5 Tablespoons of vegetable oil

4-5 Medium onions cut into slices

4 Cups of fish stock

Salt and pepper (according to taste)

2 Tablespoons of allspice

2 Cups of short grain rice

1 Cup of long grain rice

1 Teaspoon of cumin

1 Teaspoon of paprika

¼ Cup of roasted pine nuts

¼ Cup of roasted almonds



•Wash both kinds of rice together and let stand in warm water for 20 minutes then strain well and set aside.

•Season the fish with salt, pepper, cumin and paprika  and bake in oven for 15 minutes at 180 degrees until golden brown, set aside.(you can deep fry fish).

•In 3 table spoons of vegetable oil cook the onions until golden brown and set half the onion quantity aside. Add rice to pot and stir with the onions and add the salt, black pepper, allspice and cumin.

•Add the fish stock and let cook for 20-30 minutes until all the stock is absorbed and the rice is cooked

•Arrange the rice in a serving dish, sprinkle with the remaining onions and top with the fish fillets. Garnish with pine nuts and almonds.

•Serve this dish with tahini salad or cooked tahini tajine.


Lara Kh.