Mohi polou

Mohi polou

Fish with herbed rice

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g fish steaks
salt, for sprinkling
60g ghee
1 teaspoon ground turmeric
1 quantity Chelou
120g spring onion tops, chopped
95g spinach, chopped
3 tablespoons coriander leaves, chopped
3 tablespoons flat-leaf parsley, chopped
2 tablespoons dill, chopped
freshly ground black pepper, to season

Method

  1. Pat the fish dry with paper towels. Sprinkle lightly with salt and leave for 15 minutes.
  2. Heat the ghee in a frying pan and quickly brown the fish steaks on each side — it is not necessary to cook them through. Transfer to a plate.
  3. Add the turmeric to the ghee remaining in the pan. Fry for 2 minutes, then remove from the heat.
  4. Prepare the chelou recipe to the point where the rice is boiled for 5 minutes and drained. Tip the drained rice into a bowl, add the chopped vegetables and herbs and season with salt and pepper. Toss until thoroughly combined.
  5. Swirl half the butter mixture from the chelou recipe around the pan, then spread half the rice and herb mixture evenly over the base. Place the fish steaks on top of the rice, then pour the turmeric-flavoured ghee over the fish. Spread the remaining rice and herb mixture over the top, then add the remaining butter mixture from the chelou recipe.
  6. Cover the rim of the pan with two paper towels, put the lid on tightly and cook over low heat for 45 minutes.
  7. Spoon the rice from the top of the dish around the edge of a serving platter. Lift the fish onto a plate. Spoon the remaining rice into the centre of the platter and arrange the fish on top. Serve hot, garnished with herb sprigs if desired.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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