INGREDIENTS

DATE AND RICE PILAF:

• 3 Tbsp clarified butter
• 1 cup medjool dates, pitted and chopped
• 1 tsp cinnamon
• 1 tsp allspice
• 2 hot red chilies, seeded and chopped
• 2 cups white basmati rice, presoaked and drained
• 4 cups chicken stock
• zest of 1 orange
• 6 cardamom pods, lightly bruised
• 1 cinnamon stick
• salt
• ¼ cup rosewater combined with 2 pinches of saffron
• toasted almonds, pine nuts and pistachios, to garnish
• cilantro leaves, to garnish

FOR ROASTED FISH:

• 1 tsp cumin
• 1 tsp fennel seeds, crushed in a mortar
• 1 Tbsp sumac
• salt and pepper
• 6 grouper (hammour) fillets (or any white fish like sea bass or cod), about 1 inch thick with skin
• ¼ cup vegetable oil
• lemon wedges, to serve

TOMATO AND OLIVE SALAD

• 2 cups cherry tomatoes, sliced
• 1 small red onion, thinly sliced
• ½ cup kalamata olives, sliced
• ½ handful fresh wild thyme (or fresh oregano)
• juice of 1 lemon
• 3 Tbsp extra virgin olive oil
• salt and pepper

INSTRUCTIONS

DATE AND RICE PILAF:

1. In a large pot, melt the butter and add the dates.
2. Stir in the cinnamon, allspice, and chopped chilies.
3. Add the rice and stir to coat each grain.
4. Pour in the chicken stock and allow to come to a boil.
5. Add the orange zest, cardamom, and cinnamon, and season with salt.
6. Lower the heat and allow to simmer until rice is done, about 20 minutes.
7. Drizzle in the rosewater and saffron mixture about 5 minutes before the rice is cooked. Do not stir.
8. The rice will be a two-toned white and yellow.
9. Garnish with nuts and cilantro before serving.

FOR ROASTED FISH:

1. Preheat the oven to 400°F.
2. Combine all the spices in a small bowl.
3. Brush the fish with oil and coat with the spice mix.
4. Heat a large ovenproof frying pan.
5. Place the fish skin side down and cook for about 4 minutes until the skin is browned and crisp.
6. Turn the fillets over and finish cooking in the oven for approximately 8 minutes.
7. Serve with lemon wedges.

TOMATO AND OLIVE SALAD

1. Combine all the ingredients for the salad.
2. Serve with the roasted fish and spicy salsa.