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1
Preheat the oven to 350 degrees F.
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2
For the tarator: Place the tahini, 1/4 cup water, 2 tablespoons lemon juice, the garlic, salt, cumin, and cayenne in a blender and process on high speed.
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3
With the machine running, continue adding more water 1 to 2 tablespoons at a time until it becomes a smooth sauce with the consistency of mayonnaise.
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4
Add the parsley and process to incorporate.
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5
Adjust seasoning, to taste, with additional lemon juice or spices.
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6
Transfer to another container.
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7
For the Fried fish: In a small bowl, combine the black pepper, ginger, cumin, allspice, cinnamon, cloves, nutmeg, and fenugreek.
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8
Stir to combine.
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9
In a medium pot, heat 2 tablespoons of the oil over medium-high heat.
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10
Add the pine nuts and cook, stirring, until golden brown and fragrant.
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11
Remove with a slotted spoon.
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12
Add the onions and fry, stirring, until golden.
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13
Add the rice, 1/2 teaspoon salt, turmeric, and 1/4 teaspoon of the mixed spices.
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14
Cook, stirring, until fragrant and the rice is coated with oil, 1 minute.
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15
Add the water.
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16
Reduce the heat to low, cover, and simmer without stirring until the water is absorbed and the rice is fluffy, about 20 minutes.
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17
Remove from the heat and let sit without stirring for 10 minutes.
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18
While the rice is cooking, cook the fish.
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19
In a large saute pan, heat enough oil to come 1/2-inch up the sides of the pan over high heat until hot but not smoking.
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20
In a shallow bowl, combine the flour, remaining spice blend, and remaining 1/2 teaspoon salt.
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21
Dredge the fish fillets in the seasoned flour to coat on both sides, shaking to remove any excess.
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22
Add to the hot oil in batches, if necessary, and cook until golden brown, about 2 minutes per side, shaking the pan to prevent the fish from sticking.
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23
Remove and drain on paper towels.
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24
Fluff the rice with a fork and add the fried pine nuts, stirring to incorporate.
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25
Divide among 4 plates and top with the fish.
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26
Spoon the sauce over the fish, garnish with parsley and drizzle with pomegranate molasses and chili oil.
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27
Serve with lemon wedges, and serve immediately.
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28
Preheat oven to 350 degrees F.
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29
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 5 to 7 minutes.
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30
Do not brown.
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31
Cool.
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32
Put the sesame seeds in a blender or food processor fitted with the metal blade.
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33
Add 1/4 cup of the vegetable oil.
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34
Process to a smooth paste, about 3 minutes.
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35
Add more oil as necessary to bring the paste to a thick pouring consistency.
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36
(Tahini will keep, refrigerated, in a tightly covered container for several months.)
