“This Mid­dle-Eastern spice blend is so ver­sa­tile – I of­ten use it to dress up fish and vegeta­bles.”

donna hay - - We Love . Staff Shortcuts - PRU, MAN­AG­ING ED­I­TOR


20g un­salted but­ter

1 ta­ble­spoon ex­tra vir­gin olive oil

2 cloves gar­lic, crushed

1 onion, thinly sliced into rounds

2 tea­spoons baharat+ sea salt and cracked black pep­per

1½ cups (300g) long-grain rice

3 cups (750ml) hot chicken stock

1 tea­spoon finely grated or­ange rind

4 x 180g snap­per fil­lets, skin on

1 Lebanese cu­cum­ber, thinly sliced

1 green chilli, thinly sliced nat­u­ral thick Greek-style yo­ghurt, to serve mi­cro (baby) co­rian­der (cilantro) leaves, to serve Pre­heat oven to 200°C (400°F). Place the but­ter and oil in a large heavy-based oven­proof fry­ing pan over medium heat and cook un­til melted. Add the gar­lic, onion, baharat, salt and pep­per, and cook, stir­ring, for 6 min­utes. Add the rice, stock and rind, and stir to com­bine. Bring to the boil, cover and cook for 10 min­utes. Re­move the lid, add the fish and cook for 15 min­utes or un­til the rice is golden and crisp. Serve with cu­cum­ber, chilli, yo­ghurt and co­rian­der. SERVES 4.

+ Baharat is a Mid­dle-Eastern spice mix. It is avail­able from selected green­gro­cers and del­i­catessens.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.