Emirati Jasheed Spiced Fish with Rice

Ingredients

• 12 oz firm white fish, cubed
• 3/4 cup basmati rice
• 1 cup chopped tomatoes
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground turmeric
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the basmati rice in several changes of cold water until the water runs clear, then leave it to soak while you start the fish. Rinsing removes the loose starch that makes the grains clump.
2. Pat the fish cubes dry, season them with salt, pepper, and half the turmeric, and set aside.
3. Heat the oil or butter in a wide saucepan over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden at the edges. Add the garlic and remaining turmeric for 30 seconds.
4. Add the chopped tomatoes and cook for 6 to 8 minutes, pressing them down, until they darken and the oil begins to separate out at the edges of the pan. This is the sign the base is properly cooked.
5. Drain the rice and stir it into the pan to coat every grain, then pour in 1 1/2 cups hot water, season with salt, and bring to a boil.
6. Cover, reduce to the lowest heat, and cook for 10 minutes without lifting the lid.
7. Lay the fish over the rice, replace the lid, and steam for 8 to 10 minutes, until the fish flakes easily and reaches 145F (63C) and the rice has absorbed all the liquid.
8. Rest off the heat, still covered, for 5 minutes, then fluff the rice around the fish with a fork and serve with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.