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1
Wash fish, clean well leaving on heads, make sure scales are all removed and fish is degutted.
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2
Wash the white Basmati rice well and leave to soak for 15-30 minutes depending on quality of rice.
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3
Bring a large pan of water to a boil put in the fish, cinnamon stick, cardamom pods and clove and simmer until cooked.
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4
Remove the fish and reserve the cooking water.
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5
Cut some gashes across the fish and rub on some bahrat and the minced garlic then pour fresh lemon juice over top. Refrigerate for up to 1 1/2 hours.
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6
Cook Basmati rice with as much reserved cooking liquid as needed, sea salt and the loomis.
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7
Heat olive oil in a pan and fry the onions until soft and golden adding the turmeric, some sea salt and 1/4 tsp bahrat.
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8
Mix 2/3 of the onions into the cooked rice & sprinkle the remaining onion mixture over top.
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9
After the fish has marinated, pat dry with paper towel.
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10
Preheat oven to 275F (not very high).
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11
Heat 1/2 inch oil (vegetable or light olive) until hot in a pan and fry the fish one at a time until golden brown, then drain on paper towel.
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12
Place fish on top of rice, cover with aluminum foil and set in preheated oven for 1 hour.
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13
Serve with lemon and lime wedges, radishes if wished, and Recipe #387327 for a wonderful authentic Kuwaiti meal.
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14
Don't forget to eat this with your 3 first fingers of the right had keeping food from going above the mid knuckles!
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15
Enjoy!
