Bream with Saffron Rice (4)

A Lebanese way with fish which i found in ” Arabesque” by Claudia Roden. You can use turmeric instead of saffron if you like.

Bream with Saffron Rice (4)
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Bream with Saffron Rice (4)
Print Recipe
  1. Start with the rice. Heat 2 tbsps of the oil in a pan, stir in the saffron and add the rice. Stir well until the rice has a transparent yellow glow.
  2. Add the boiling water, season with salt and pepper then cover and simmer over a low heat, undisturbed for 10-20 minutes until the rice is tender and the water absorbed. Now stir in another 2 tbsps of the oil.
  3. Fry the onions in the remaining 2 tbsps of oil, stirring occasionally until brown. Add the pine nuts and stir until lightly coloured.
  4. Make 2-3 slashes about 0.75 cm deep in the thickest part of the fish. Put them side by side in a baking dish and season with salt and pepper. Rub generously with the oil. Bake in an oven preheated to 220c, Gas 7 for 15 minutes.
  5. Serve the fish with lemon quarters and the rice separately, shaped in a mound and garnished with the pine nuts and onions.
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