1566. Zubaidi Mutabbaq (Pomfret and Rice)

Quick history lesson: Iraq consists of 19 provinces, or governorates, but up until 1921, its twentieth state was Kuwait. The Brits separated Iraq's twentieth state, Kuwait, into an independent entity to better access and manage petroleum resources by having a tiny rich country completely dependent on them for survival. This fact by default makes anything Kuwaiti automatically Iraqi. 

Which brings us to this dish. In my wee childhood years, I remember eating zubaidi fish as it was aplenty in Iraqi. Zubaidi, or pomfret in English, has unfortunately become synonymous to Kuwait instead of Iraq due the the massive and ongoing campaign to strip Iraq of its history, culture, and bounty. We used to eat this fish grilled, so I've never had Mutabbaq Zubaidi before, but was curious to try it. I do not think this is a very authentic version, but it took me aback at how delicious it was.

Ingredients:

For the fish:

2 medium zebaidy fish

1 tsp salt

1/2 tsp pepper

1/2 tsp tumeric

1 tsp coriander powder

For the rice:

1/4 cup oil

2 whole red chilis

1 chopped onion

2 cups rice

2 tsp salt and pepper

2 whole dry lemons

1 tsp turmeric

2 tsp coriander

For the topping:

1 large onion, thinly sliced

lime/lemon wedges

Method:

To prepare fish, wash well, drain, and cut gashes in the fleshy sides. Then sprinkle with salt and rub with spices, and let it rest in the refrigerator for one hour. Fry in oil and drain.

While the fish is frying, prepare the rice, wash it first and soak in tepid water for half an hour. Drain well. Fry the sliced onion until crispy and golden. Drain and set aside for serving. Fry the chopped onion in oil until also browned and crispy. Add whole chilis, rice, salt, spices, dry lemon, and hot water to just cover by a fingers width. Bring to a boil, cover the pot, reduce heat to low, and simmer until water is absorbed about 20 minutes.

To serve, put rice on a serving plate, garnish with topping, and lay fish over the top.

صحة و عافية