Lebanese Fisherman's Rice with Caramelized Onions and Tahini Sauce

What you need

• 600 g (1 lb 5 oz) firm white fish fillets, grouper, cod or sea bass
• 300 g (1 1/2 cups) basmati rice
• 3 large onions, thinly sliced
• 5 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp black pepper, freshly ground
• 500 ml (2 cups) fish stock, simmering; salted water also works
• 50 g (1/3 cup) pine nuts
• 80 g (1/3 cup) tahini
• 3 tbsp lemon juice
• 1 clove garlic, crushed
• 1 lemon, cut into wedges, for serving
• salt, to taste

Method

Restated from the original video

1. 1

   Toast the pine nuts in 1 tbsp of the oil in a large frying pan over medium heat, stirring, until golden, 1-2 min. Lift them out with a slotted spoon and set aside.

2. 2

   Rinse the rice in several changes of cold water until the water runs clear. Soak it in cold water for 15 min, then drain.

3. 3

   Mix the flour with 1/2 tsp of the cumin, 1/2 tsp of the coriander, 1/4 tsp of the pepper and 1/2 tsp salt on a plate. Coat the fish on both sides and shake off the excess.

4. 4

   Add 2 tbsp of the oil to the pan and raise the heat to medium-high. Fry the fish until golden and cooked through, 2-3 min per side.

5. 5

   Move the fish to a plate. When cool enough to handle, break it into large chunks.

6. 6

   Add the remaining 2 tbsp oil to the pan and cook the onions over medium-high heat, stirring often, until deep brown and soft, 20-25 min. Add a splash of water if they start to catch.

7. 7

   Divide the onions into 3 equal portions.

8. 8

   Toss the drained rice with the remaining 1 tsp cumin, the remaining 1/2 tsp coriander, the turmeric, the remaining 1/4 tsp pepper and 1 tsp salt.

9. 9

   In a heavy pot with a lid, spread half the rice, then 1 portion of onions, then the fish chunks, then a second portion of onions. Cover with the rest of the rice and keep the third portion for the top.

10. 10

    Pour the simmering stock gently down the side of the pot so it just covers the rice. Set the pot over high heat until the stock boils, then put on the lid and drop the heat to its lowest setting.

11. 11

    Cook until the rice is tender and the liquid is absorbed, 15-18 min. Turn off the heat and leave it covered for 10 min.

12. 12

    Whisk the tahini, lemon juice, garlic, 80 ml water and a pinch of salt until smooth and pourable.

13. 13

    Fluff the rice gently with a fork and heap it on a platter. Top with the reserved onions and the pine nuts. Serve with the tahini sauce and lemon wedges.

Imported from marocmama.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.