Iraqi Fish With Pomegranate And Loomi (Samak Tibsi)

Name: Iraqi Fish With Pomegranate And Loomi (Samak Tibsi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cumin; 1 tablespoon allspice (or 1 tbs Another Allspice Substitute (Halal)); 1 teaspoon cinnamon (or to taste, I don't use when using the Another Allspice Substitute (Halal) I just add a bit more of that recipe); sea salt, to taste; fresh ground black pepper (original recipe called for 1/4 tsp red pepper flakes which I couldn't locate); 2 tablespoons butter; 2 lbs thick white fish fillets (such as orange roughy or red snapper); 3 large sweet onions; 4 dried limes (loomi, noomi basra in Middle Eastern stores, may use white or black version); 4 garlic cloves, minced; 1 lb tomatoes, sliced; 3 tablespoons pomegranate molasses dissolved in 3/4 cup water

Servings: persons

1 teaspoon cumin
1 tablespoon allspice (or 1 tbs Another Allspice Substitute (Halal))
1 teaspoon cinnamon (or to taste, I don't use when using the Another Allspice Substitute (Halal) I just add a bit more of that recipe)
sea salt, to taste
fresh ground black pepper (original recipe called for 1/4 tsp red pepper flakes which I couldn't locate)
2 tablespoons butter
2 lbs thick white fish fillets (such as orange roughy or red snapper)
3 large sweet onions
4 dried limes (loomi, noomi basra in Middle Eastern stores, may use white or black version)
4 garlic cloves, minced
1 lb tomatoes, sliced
3 tablespoons pomegranate molasses dissolved in 3/4 cup water

1
Preheat the oven to 400u00b0F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
2
Grease a casserole dish with 1 tbs of the butter.
3
Thinly slice the onions and seperate into rings.
4
Toss the onions with the remaining spices to coat.
5
Spread half the onions in the bottom of your dish.
6
Cut the fish into medium-sized pieces and arrange over the onions.
7
Cut several slits in the dried limes and nestle them amongst the fish.
8
Scatter the minced garlic over top.
9
Dot the remaining tablespoon of butter over top.
10
Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
11
Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
12
Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
13
NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
14
Enjoy!

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon cumin, 1 tablespoon allspice (or 1 tbs Another Allspice Substitute (Halal)), 1 teaspoon cinnamon (or to taste, I don't use when using the Another Allspice Substitute (Halal) I just add a bit more of that recipe), sea salt, to taste, and more.

Yes, Iraqi Fish With Pomegranate And Loomi (Samak Tibsi) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!