31 August 2015
Chef Maher Mansourian
1. Heat oil in a pan and fry pine nuts until golden brown. Remove nuts using a slotted spoon.
2. In the same pan, add onions and saute until brown. Add rice, spices, salt and pepper and stir until rice is well-coated with oil. Add bouillon solution, bring to a boil then lower heat. Cover and simmer for 20 minutes. Add pine nuts and stir gently.
3. Meanwhile, coat fish with turmeric and seasoned flour. Deep-fry until golden brown. Alternatively, season the fish with salt and pepper and pan-fry.
4. Serve fish and rice with fried onions and tahini.