Saudi Kabsa Samak (Spiced Fish and Rice with Baharat)
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Ingredients
- 4 salmon fillets
- 300 g basmati rice
- 1 onion, finely chopped
- 200 g tinned chopped tomatoes
- 1.5 tsp baharat
- 3 tbsp vegetable oil
- 500 ml fish stock
Nutrition (per serving)
- Calories
- 659 kcal
- Protein
- 33.9 g
- Carbohydrate
- 63.9 g
- of which sugars
- 3.9 g
- Fat
- 28.6 g
- of which saturates
- 4.9 g
- Fibre
- 2.3 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the oil in a large pot and fry the onion for 5 minutes, then stir in the baharat and tinned tomatoes and cook for 3-4 minutes.
- 2
Rinse the basmati rice and add to the pot with the fish stock, bring to a simmer, cover and cook over a low heat for 15-18 minutes until the rice is tender.
- 3
Meanwhile season the salmon fillets and pan-fry in the remaining oil for 3-4 minutes each side until cooked through and flaking easily.
- 4
Fluff the rice onto a platter.
- 5
Top with the salmon and serve.
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