Instructions

1. Seasoning the Fish

   Season the fish steaks thoroughly on all sides with half a tablespoon of machboos spices, half a teaspoon of turmeric, and a pinch of salt. · 5 min
2. Searing the Fish

   Heat two tablespoons of oil in a wide pot and fry the fish steaks for 3 minutes per side until lightly golden, then remove and set aside. · 6 min
3. Preparing the Aromatics

   In the same pot, add the remaining oil and sauté the onion until softened and golden, then add the garlic, ginger, cinnamon stick, cardamom pods, and dried lime. · 4 min
4. Simmering the Sauce

   Add the diced tomatoes, tomato paste, the remaining spices, salt, and cilantro, and stir well for 2 minutes until the sauce deepens and reduces. · 2 min
5. Boiling the Broth

   Pour the boiling water into the pot and let it boil for 5 minutes so the flavors meld and extract the essence of the dried lime and spices. · 5 min
6. Adding the Rice

   Drain the soaked rice and add it to the boiling broth, ensuring the liquid rises about 1.5 cm above the rice, then boil until most of the liquid is absorbed. · 8 min
7. Steaming

   Gently arrange the seared fish steaks over the rice, cover the pot tightly, reduce heat to the lowest setting, and let it steam undisturbed for 20 minutes. · 20 min
8. التقديم

   Carefully lift the fish aside, dish out the rice onto a serving platter, top with the fish steaks, garnish with a sprinkle of fresh cilantro, and serve with daqqoos.

Nutrition / serving

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