Machboos Samak

Rub the fish inside and out with one tablespoon of baharat, turmeric, salt, and a squeeze of lemon juice. Set aside to marinate for at least fifteen minutes while you prepare the rice base and onion garnish.

Heat two tablespoons of ghee in a large skillet over medium-high heat. Fry the seasoned fish for three to four minutes per side until the skin is golden and crisp. Remove carefully and set aside on a plate.

In the same skillet, add one tablespoon of ghee and fry half the sliced onions over medium heat, stirring frequently, for fifteen to twenty minutes until they are deep golden brown and caramelised. Remove and set aside for garnish.

Add the remaining onions and garlic to the pot and cook until softened. Stir in the diced tomatoes, remaining baharat, and the pierced dried limes. Cook for five minutes until the tomatoes break down into a thick sauce.

Drain the soaked rice and add it to the pot, stirring to coat every grain with the spiced tomato mixture. Pour in enough hot water or fish stock to cover the rice by about two centimetres. Bring to a boil, then reduce heat to very low.

Lay the fried fish gently on top of the rice. Cover the pot tightly with a lid wrapped in a tea towel and cook undisturbed for twenty minutes until the rice is fluffy and all liquid is absorbed.

Remove the fish carefully to a serving platter. Fluff the rice with a fork and mound it around the fish. Garnish with the crispy fried onions, fresh cilantro, and extra dried lime slices. Serve with a fresh herb salad.