Emirati
Tahta Malih
An old Emirati rice dish where well-soaked salted fish is tucked beneath spiced basmati and steamed until the grains take on its deep sea flavor. It is usually eaten simply, with onion, loomi, and bezar giving warmth to the salty fish.
Ingredients
- Malih salted fish, such as salted kingfish or tuna250g
- Basmati rice1 cup
- Water, for soaking and cookingas needed
- Ghee2 tbsp
- Onion, thinly sliced1 medium
- Garlic, finely crushed2 cloves
- Emirati bezar spice blend1 tsp
- Ground turmeric1/2 tsp
- Black pepper1/4 tsp
- Dried lime, pierced1
- Cinnamon stick1 small
- Green cardamom pods3
- Cloves2
- Fresh coriander, chopped2 tbsp
- Fresh green chili, slit1
Method
- Rinse the malih briefly, then soak it in plenty of cold water for 8 hours or overnight, changing the water 2 to 3 times to draw out excess salt.
- Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 20 minutes.
- Place the soaked malih in a saucepan, cover with fresh water, and simmer for 10 minutes to soften and reduce the salt further.
- Drain the fish, remove any skin and bones, and leave it in large flakes or firm chunks rather than shredding it finely.
- Bring a pot of water to a boil with the cinnamon stick, cardamom pods, cloves, and pierced dried lime.
- Drain the soaked rice, add it to the boiling spiced water, and cook until the grains are about three-quarters done, about 6 to 7 minutes, then drain.
- In a heavy-bottomed pot, warm the ghee and fry the sliced onion until golden at the edges.
- Add the garlic, bezar, turmeric, black pepper, and green chili, and stir for 30 seconds until fragrant.
- Add the malih pieces to the onion mixture and turn them gently so they are coated with the spices without breaking up too much.
- Spread the fish mixture evenly across the bottom of the pot, then spoon the drained rice over it in an even layer.
- Sprinkle the chopped coriander over the rice, cover the pot tightly, and steam on very low heat for 18 to 20 minutes.
- Turn off the heat and rest the pot, still covered, for 5 minutes.
- Gently lift and fold the rice so some of the fish from underneath comes through, then serve hot without adding salt unless tasted and needed.
Common questions
Can I substitute the salted kingfish or tuna in Tahta Malih if I can’t find malih?
Yes. Use another very salty preserved fish, or in a pinch, salted cod or salted mackerel. Soak and simmer thoroughly to control saltiness, and keep the flakes chunky so the fish stays distinct in the rice.
How long does Tahta Malih take, including soaking time?
Plan ahead: 8 hours or overnight for the fish, 20 minutes for the rice, plus about 30–40 minutes for cooking. The actual hands-on part is short, but the soaking is essential for balancing the salt.
What are the most common mistakes when making Tahta Malih?
The biggest mistakes are not soaking the fish long enough, overcooking the rice, and shredding the fish too finely. Also avoid adding too much extra salt, since the malih and spiced cooking water already bring strong seasoning.
How should I store leftovers, and how long will Tahta Malih keep?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently with a splash of water to loosen the rice. Because the fish is salted, the flavor can intensify after sitting.
What’s the best way to serve Tahta Malih?
Serve it warm in a wide dish, with the fish folded through or arranged on top so it stays visible. A simple salad, yogurt, or pickles work well alongside it, and extra fresh coriander adds freshness.