Ingredienti
Riso Basmati500 grams- Medium-sized Zubidi fish2 pieces
- Tomatoes4 pieces
Cipolla300 grams- Medium-sized carrot1 piece
Peperone1 piece- Potatoes, peeled and sliced into rounds2 pieces
Concentrato di pomodoro2 tablespoons
Cannella0.5 teaspoon
Cardamomo macinato0.5 teaspoon
Coriandolo macinato0 teaspoon- Salt and black pepper to taste0
Olio vegetale3 tablespoons- Chopped parsley0.5 cup
- Peeled almonds150 grams
- Lemon, for garnish2 pieces
Passi
- 1
Wash the rice and soak it in warm water for ten minutes.
10 minUtensili necessari:🍳Bowl - 2
Slice the onion into half-moons or crescents.
5 minUtensili necessari:
Coltello
Tagliere - 3
Clean the fish and season it with lemon juice, spices, salt, and pepper. Dredge the fish in flour and fry it in deep oil.
10 minUtensili necessari:
Padella - 4
Fry the onion in the same oil used for frying the fish.
5 min - 5
Place a large pot on the stove, add a spoonful of the oil used for frying the fish.
5 minUtensili necessari:
Pentola - 6
Peel and chop the tomatoes, add them to the oil, and let them boil. Add the fried onions, cumin, cinnamon, cardamom, and ground coriander. Add salt and pepper, then add two cups of water.
10 min - 7
Let all the ingredients boil, then add the tomato paste. Drain the rice and add it, then let it cook until done.
10 min - 8
Fry the potatoes in deep oil until crispy.
5 minUtensili necessari:Padella - 9
Slice the lemon, bell pepper, and carrot into rounds. Fry the almonds and drain them.
10 minUtensili necessari:ColtelloTagliere - 10
Place the rice in a large serving dish, top with the fish, and garnish with fried potatoes, sliced vegetables, and fried almonds.
5 min
Fatti nutrizionali
Riso Basmatiper 100gCipollaper 100gPeperoneper 100gConcentrato di pomodoroper 100gCannellaper 100gCardamomo macinatoper 100gCoriandolo macinatoper 100gOlio vegetaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.