Grilled Fish Kabsa with Saffron Rice

Ingredients

• 200g white fish fillet (cod or halibut)
• 1 cup long-grain rice
• 500ml chicken or vegetable broth
• Pinch of saffron threads
• 2 tbsp olive oil
• 1 tsp turmeric
• ½ tsp cumin
• 2 tbsp fresh cilantro
• 2 tbsp fresh mint
• 30g sliced almonds, toasted
• Salt and pepper to taste

Method

1. Brew saffron in warm broth; bring to boil and add rice with turmeric and cumin, then simmer 18 minutes.
2. Season fish with olive oil, cilantro, mint, salt, and pepper; grill or pan-sear for 3-4 minutes per side, until cooked through and opaque (63°C/145°F).
3. Fluff rice with a fork and transfer to plate.
4. Top rice with grilled fish and sprinkle with toasted almonds.