Zubaidi Fish


  • 2 medium sized Zubaidi fish
  • 3 cups basmati rice from Abu Kass
  • 4 cups hot fish broth
  • 2 medium sized onions, cut into small pieces
  • 1/4 cup rose water
  • 1/2 cup raisins
  • 1 tbsp ground dried lime
  • 1 tsp turmeric
  • 1 tsp mixed spices
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt
  • 1/2 tsp tahini
  • 1/2 tsp vegetable oil for frying


  • Wash the rice well, and soak it in water for approximately 25 minutes.
  • Soak saffron in rose water and set aside.
  • Clean the fish, and season it with turmeric, spices, half the amount of ground lime, salt, and cardamom.
  • Sprinkle the fish with tahini, and fry it in oil until golden.
  • Put four tablespoons of oil in a large saucepan, and fry the onions in it until browned.
  • Add the rest of the lemon and raisins, and stir the ingredients until wilted, and set half of the mixture aside.
  • Add a cup of rice to the mixture, then put the fish on top of it, then add the rest of the rice.
  • Add the fish broth, and leave the saucepan over a low heat for thirty to forty minutes, until the rice is tender.
  • Spread the mixture of rose water and saffron over the rice, and cover again for five to ten minutes.
  • Pour rice into a serving dish, place fish on top, and garnish with fried onions and raisins.

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