Iraqi

Samak Mutabbaq

An Iraqi layered fish and rice dish, fragrant with noomi basra, turmeric, baharat, and sweet fried onions. The fish is browned first, then steamed with the rice so its flavor settles through every grain.

▶Watch it madeYa Ya Sha Sha · 4:59

Ingredients

• Whole cleaned carp, sea bream, or firm white fish steaks600g
• Basmati rice1 cup
• Yellow onions, thinly sliced2 medium
• Garlic, minced2 cloves
• Tomato paste1 tbsp
• Ground turmeric1 tsp
• Iraqi baharat1 tsp
• Ground cumin1/2 tsp
• Ground coriander1/2 tsp
• Ground noomi basra dried lime1 tsp
• Ground cinnamon1/4 tsp
• Lemon juice1 tbsp
• Plain flour2 tbsp
• Vegetable oil1/4 cup
• Salt1 1/2 tsp, plus more for boiling rice
• Black pepper1/2 tsp
• Hot water1/3 cup
• Fresh parsley or coriander, chopped2 tbsp
• Lemon wedgesto serve

Method

1. Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 20 minutes.
2. Pat the fish dry and rub it with lemon juice, 1/2 tsp salt, 1/2 tsp turmeric, 1/2 tsp baharat, 1/2 tsp noomi basra, and the black pepper.
3. Lightly dust the seasoned fish with flour, shaking off the excess.
4. Heat the vegetable oil in a wide pot over medium-high heat and fry the fish until golden on both sides but not fully cooked through, about 3 minutes per side.
5. Lift the fish onto a plate and leave about 2 tbsp of the frying oil in the pot.
6. Add the sliced onions to the same pot and fry over medium heat until deep golden and soft, about 10 to 12 minutes.
7. Stir in the garlic, tomato paste, remaining turmeric, remaining baharat, cumin, coriander, remaining noomi basra, cinnamon, and 1 tsp salt, and cook for 1 minute.
8. Add the hot water and scrape the bottom of the pot to make a spiced onion sauce.
9. Meanwhile, bring a separate pot of salted water to a boil, drain the soaked rice, and boil it for 5 to 6 minutes until the grains are half-cooked but still firm in the center.
10. Drain the rice well.
11. Spoon half of the onion mixture into the bottom of a heavy pot, place the fried fish over it, then cover with the remaining onion mixture.
12. Spread the parboiled rice evenly over the fish without pressing it down.
13. Cover the pot tightly with a lid wrapped in a clean kitchen towel and cook over very low heat for 20 to 25 minutes, until the rice is tender and the fish is fully cooked.
14. Let the pot rest off the heat for 5 minutes.
15. Gently lift the rice onto a platter, place the fish on top, spoon over the onions from the bottom of the pot, and garnish with chopped parsley or coriander.
16. Serve hot with lemon wedges.

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