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Chermoula fish with pistachio saffron rice
Chermoula fish with pistachio saffron rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your meals with saffron-infused spiced fish and rice dish for a gourmet experience.
Ingredients:
  • 8 (about 80g each) firm white fish fillets (such as dory)
  • 125ml (1/2 cup) chermoula paste
  • 36.40 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 12 fresh curry leaves
  • 300g (1 1/2 cups) Basmati rice
  • 1/2 tsp saffron threads
  • 875ml (3 1/2 cups) water
  • 140g (1 cup) pistachio kernels,coarsely chopped
  • Salt & freshly ground black pepper
  • Fresh coriander leaves, to garnish
Instructions:
  • In a large glass or ceramic dish, mix the fish with the flavorful chermoula paste. Cover with plastic wrap and refrigerate for 15 minutes to enhance the flavors.
  • Heat half of the oil in a large saucepan over medium-high heat. Sauté onions and curry leaves for 5 minutes until onions are soft. Add rice and saffron and stir well. Pour in water and bring to a boil, then simmer covered on low heat for 15-20 minutes until rice is tender. Remove from heat, fold in pistachios, and season with salt and pepper.
  • Heat the rest of the oil in a skillet over medium heat. Cook the fish for 2 minutes on each side until perfectly done.
  • Divide the rice onto plates, then add the fish on top and garnish with fresh coriander before serving.

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