Ramadan recipe: Fish machboos

Ingredients:
800 grams Cream Dori
1 large cinnamon stick
1 bay leaf
4 garlic cloves, finely sliced
1 onion, quartered
1 lemon, quartered
1 tsp ground turmeric
1 dried lime
1 ½ liters water
2 tbsp olive oil
2 large onions, halved and sliced then caramelised
3 cardamom cloves
1 tsp saffron
2 garlic cloves, minced
3 tbsp rosewater
3 tbsp finely chopped coriander
4 medium tomatoes, peeled and finely chopped
2 cups long grain rice, washed and drained
Method:
Bring one and a half liters of water to the boil, add quartered onion, cinnamon sticks, bay leaf, ground turmeric and sliced garlic. Squeeze the juice of the quartered lemon in the boiling water and drop the wedges in as well. Reduce the heat and allow the water to reach simmering instead of boiling. Add the fish bone and heads to the water and simmer, covered for 10 minutes. Remove from the heat, drain separately reserving the broth.
In a large pot, saute the minced garlic and coriander in olive oil only until translucent. Add the finely chopped tomatoes, dried lime and rosewater then stir to coat. Once the tomato mixture boils, add the fried onions and stir. Top all with the drained rice, then add just enough of the fish broth to cover. Cover the pot and bring to a boil, continue to cook on high heat until the liquid is reduced and the rice is starting to show on the surface. Reduce the heat to low and leave to cook until all the liquids are absorbed and the rice is cooked through.
Meanwhile, saute Fish in olive oil sprinkles with salt and black pepper.
Pour the rice over a serving platter and top with the fish. Sprinkle all with finely chopped parsley and serve hot alongside a spicy salad or pickles.

• Ramadan Delight