Mutabbaq SamakPomfret and Spiced Rice

Name: Mutabbaq Samak (Pomfret and Spiced Rice)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Kuwait
Ingredients: 800 g Silver Pomfret (cleaned and cut into steaks); 400 g Basmati Rice (rinsed); 200 g Onion (finely chopped); 250 g Tomato (finely chopped); 25 g Tomato Paste; 15 g Garlic (crushed); 50 g Ghee; 760 ml Fish Stock; 40 ml Fish Stock (warm); 1 pcs Dried Lime; 8 g Baharat; 4 g Turmeric Powder; 4 g Cumin Powder; 2 g Black Pepper; 3 g Salt; 6 g Salt; 1 g Saffron Threads; 20 g Fresh Coriander (finely chopped); 1 pcs Lemon (cut into wedges)

A layered rice and fish dish in which the rice absorbs a lightly spiced stock while pomfret steams gently on top. Dried lime and saffron give it the bright, aromatic flavor expected in a Gulf-style fish pilaf.

Prep

25m

Cook

50m

Serves

Estimated

Nutrition

Per serving

783kcal

Calories

54g

Protein

19g

Fat

97g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

800g
Silver Pomfret (cleaned and cut into steaks)

Rice

400g
Basmati Rice (rinsed)

Base

200g
Onion (finely chopped)
250g
Tomato (finely chopped)
25g
Tomato Paste
15g
Garlic (crushed)
50g
Ghee

Rice

760ml
Fish Stock

Saffron

40ml
Fish Stock (warm)

Fish

1pcs
Dried Lime

Base

8g
Baharat
4g
Turmeric Powder
4g
Cumin Powder
2g
Black Pepper

Fish

3g
Salt

Rice

6g
Salt

Saffron

1g
Saffron Threads

Rice

20g
Fresh Coriander (finely chopped)
1pcs
Lemon (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Season the silver pomfret with the salt and refrigerate it while you start the rice.
02
Melt the ghee in a wide pot over medium heat. Add the onion and cook until soft and lightly golden.
03
Stir in the garlic, tomato, and tomato paste and cook until the mixture thickens.
04
Add the baharat, turmeric powder, cumin powder, and black pepper and stir until fragrant.
05
Pour in the fish stock, add the dried lime and salt, and bring to a gentle simmer. Add the basmati rice and stir once.
06
Lay the silver pomfret on top, cover, and cook over low heat for 20 to 25 minutes, until the rice is tender and the fish reaches 63°C (145°F) and flakes easily.
07
Steep the saffron threads in the warm fish stock. Drizzle the mixture over the rice, cover, and let the pilaf rest off the heat for 10 minutes.
08
Finish with the fresh coriander and serve with the lemon wedges.

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