Emirati
Jasheed
Jasheed is a traditional Emirati dish of boiled and shredded shark cooked with onions, bezar, turmeric, and dried lime. It is served warm over rice, with the fish kept fragrant, flaky, and slightly dry.
Watch it madeMy Dishes - قناة أطباقي · 5:17
Ingredients
- cleaned small shark or baby shark pieces, skin on400g
- water4 cups
- ground turmeric1 tsp, divided
- salt1 1/4 tsp, divided
- vegetable oil or ghee2 tbsp
- yellow onion, finely chopped1 large
- garlic cloves, minced2
- fresh green chili, slit1
- Emirati bezar spice blend1 1/2 tsp
- ground black pepper1/2 tsp
- ground dried lime1/2 tsp
- curry leaves6 leaves
- fresh coriander, chopped2 tbsp
- cooked white rice2 cups
- lime wedges2
Method
- Place the shark pieces in a pot with the water, 1/2 teaspoon turmeric, and 1/2 teaspoon salt.
- Bring to a boil, then simmer for 15 to 20 minutes until the shark is cooked through and firm.
- Drain the shark, let it cool slightly, then remove and discard the skin, cartilage, and any bones.
- Shred the shark finely with your fingers or a fork, then gently squeeze out excess moisture.
- Heat the oil or ghee in a wide pan over medium heat.
- Add the chopped onion and cook for 8 to 10 minutes until soft and golden.
- Stir in the garlic, green chili, and curry leaves, and cook for 1 minute until fragrant.
- Add the bezar, remaining 1/2 teaspoon turmeric, black pepper, ground dried lime, and remaining 3/4 teaspoon salt.
- Stir the spices into the onion mixture for 30 seconds without letting them burn.
- Add the shredded shark and cook for 10 to 12 minutes, stirring often, until the fish is evenly coated, aromatic, and fairly dry.
- Fold in the chopped coriander and cook for 1 final minute.
- Serve the jasheed hot over cooked white rice with lime wedges on the side.
Common questions
Can I substitute another fish if I can’t find small shark or baby shark?
Yes. Use firm, mild fish that flakes well, like kingfish, cobia, cod, or halibut. Avoid delicate fish that turns mushy. Cook just until opaque, then shred and continue with the spiced onion mixture.
How long should I boil the shark, and how do I know it’s done?
Simmer 15 to 20 minutes, depending on piece size. It’s done when the flesh is opaque, firm, and pulls apart easily. Overcooking makes it dry and tough, so check early if the pieces are small.
What are the most common mistakes when making Jasheed?
The biggest mistakes are overcooking the fish, not draining it well, and burning the spices. Also, don’t skip shredding and squeezing out excess moisture, or the final dish can turn watery and bland.
How should I store leftovers, and can I freeze Jasheed?
Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze for up to 1 month, though the texture softens a little. Reheat gently in a pan with a splash of water or oil.
What should I serve with Jasheed?
Serve it over hot cooked white rice, which is the classic pairing. A simple salad, cucumber, or extra lemon on the side works well. For more richness, drizzle a little ghee over the rice before serving.