Entree: Kuwait – مطبق سمك ➤ Mutabbaq Samak (Baked layered spiced rice with whole or large pieces of fish, often enclosed or topped with thin dough)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Total 1 hr 30 min

Ingredients

- 3 lb (1.36 kg) firm white fish (sea bass, snapper, or grouper), skinned and boned
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) olive oil
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) baharat or mixed Arabic spice
- 1/4 tsp (0.5 g) ground cinnamon
- 2 dried limes (loomi) pierced, or 2 tbsp (30 ml) lemon juice
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 4 cups (960 ml) fish or chicken stock, hot
- 1 cup (150 g) canned tomatoes, chopped (or 2 fresh tomatoes, diced)
- Salt and freshly ground black pepper to taste
- 1/2 cup (30 g) chopped fresh cilantro and parsley mixed
- 6 sheets phyllo pastry, brushed with butter (optional) or 2 thin flatbreads

Instructions

1. Rinse rice until water runs clear and soak in cold water for 20 minutes; drain.
2. Pat fish dry, season with salt, pepper, 1/2 tsp turmeric and 1/2 tsp cumin; set aside to marinate for 15 minutes.
3. In a wide heavy skillet or Dutch oven, heat ghee and olive oil over medium heat. Add sliced onions and cook until deep golden and caramelized, about 15–20 minutes. Add garlic and tomato paste and cook 2 minutes more.
4. Stir in remaining turmeric, cumin, coriander, baharat, cinnamon and chopped tomatoes; cook 3–4 minutes until fragrant.
5. Add drained rice and stir to coat with spices and oil for 2–3 minutes. Pour in hot stock, loomi or lemon juice, saffron water if using, and 1 tsp salt. Bring to a gentle boil, then reduce heat and simmer uncovered 6–8 minutes until rice is partially cooked and most liquid is absorbed.
6. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Spread half the rice mixture into the bottom of the dish in an even layer.
7. Arrange the fish pieces over the rice layer. Scatter chopped cilantro and parsley over the fish. Cover fish with remaining rice, pressing gently to compact.
8. If using phyllo, layer phyllo sheets brushed with butter over the top, tucking edges; if using flatbreads, lay them over the rice. Pierce top once to allow steam to escape.
9. Cover dish with foil and bake 30 minutes. Remove foil and bake 10–15 minutes more until top is golden and fish is cooked through (internal fish temp ~145°F / 63°C).
10. Let rest 10 minutes. Invert onto a large platter so the crust or top becomes the base, then slice and serve hot with lemon wedges and a side of yoghurt or salad.