Bahraini Spiced Fish and Rice — Fish Jasheed Bahraini
Bahraini flaked fish-and-rice cooked with caramelised onion, baharat, and dried lime, finished with crisp fried onion and a green coriander zhug.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 140g basmati rice until water runs clear. Finely dice 240g onion and 200g tomato; finely grate 4 garlic cloves and 10g ginger. Thinly slice 80g onion for frying. Chop 30g coriander leaves and stems, 2 green chillies, and 2 garlic cloves for zhug. Finely chop 10g parsley.
Fry
Heat 40ml neutral oil in a small pan over medium heat. Fry the thinly sliced onion 6 to 7 minutes until evenly deep golden. Lift to paper towel and set aside.
Bloom
Heat 30ml ghee in a 20cm saucepan over medium for 1 minute. Add diced onion, cook 5 to 6 minutes until softened and lightly golden. Stir in garlic, ginger, baharat, turmeric, Aleppo pepper, dried limes, and cinnamon sticks; toast 30 seconds until fragrant.
Build
Add diced tomato and 1 tsp salt; simmer 3 to 4 minutes until tomato breaks down and oil pools at edges. Stir in rinsed rice, lay fish fillets on top, pour 360ml hot water, bring to gentle simmer.
Simmer
Cover tightly, reduce to lowest heat, cook 15 minutes until liquid absorbs and fish flakes when pressed. Off heat, rest covered 3 minutes.
Finish
Pound or pulse coriander, green chillies, garlic, cumin, cardamom, olive oil, lime juice, and salt to taste 30 seconds into coarse zhug sauce. Lift fish to a plate, gently flake into bite-size pieces with a fork. Fluff rice, fold flaked fish back through.
Plate
Transfer rice and fish to serving plates. Scatter crisp fried onion and parsley over top. Serve zhug sauce and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.