🐟 Fish Majboos
Fish majboos is a Gulf rice dish in which fish is cooked with rice, onion, turmeric, baharat and loomi (dried black lime). The dried lime gives a distinctive tangy, slightly bitter note, and the rice turns golden and fragrant. It is a coastal family dish, usually served on a large platter with the fish placed over the rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g firm white fish fillets or steaks
- 400 g basmati rice, soaked
- 2 onions, sliced
- 2 loomi, pierced
- 1 tsp turmeric
- 1 tbsp baharat
- 2 tbsp oil
- Salt
Method
- Season the fish with half the turmeric, half the baharat and salt; sear briefly in 1 tbsp oil and set aside.
- Fry the onions in the remaining oil until golden, add the rest of the spices and the loomi.
- Add 800 ml water and salt, bring to a boil, then add the rice.
- Cook covered over low heat for 15 minutes, lay the fish on top and cook 10 minutes more.
How to make it lighter
- Bake or steam the fish instead of searing it to save oil.
- Use 1 tbsp oil in total; 1 tbsp oil ≈ 120 kcal.
- Take a larger share of fish and a smaller share of rice.
History
Majboos is the Emirati, Qatari, Bahraini and Kuwaiti name for spiced rice and meat or fish, closely related to Saudi kabsa. Versions with fish are especially common in the coastal towns of the Gulf.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →