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Archive for the ‘Rice’ Category

Kabsat Tuna

Posted in Rice on July 25, 2010| 2 Comments »



This is truly a life-saver. When I can’t wait for chicken, meat or fish to defrost I grab two cans of Solid Light Tuna Fillets packed in Olive Oil or water and make this rice dish. The flavor is unbelievable.

You will need:

1) 2 cans of 4.5 oz of Starkist (or any other brand you like) of Solid Light Tuna Fillets packed in Olive Oil or water.

2) 2 cups of rice washed and boiled in 4 cups of water until almost cooked (i add a few peppercorns, salt, and a little oilive oil to the water while it is boiling). Drain it, wash it with cold water to stop the cooking process and leave it aside.

3) one medium onion diced

4) one jalapeno cut into 2 lengthwise

5) 2 small soft tomatoes diced

6) 1/2 a maggi cube (chicken bouillon)

7) 1 tsp of red chillie powder

8) 1 tsp of ground cumin

9) 1 tsp of ground coriander

10) 1/2 tsp of freshly ground pepper

11) 2 tblsp of finely chopped cilantro

12) a few threads of saffron

13) 2 tblsp of olive oil

14) 1/2 tsp of tomato paste

Preheat oven to 350 degrees.

Place a frying pan on medium heat and sautee the onions in the olive oil along with the chillie powder until the onions have browned.

Add the tomatoes, jalapeno pepper, maggi cube, and the tomato paste and let it sautee for about 1 minute. Add the tuna to the mix. Be careful that you do not break up the tuna, rather leave it as it is NICE AND CHUNKY. Add 1/4 of a cup of wate and let it cook a little–and thicken (about 2 minutes)

Add the spices and let cook for 1 minute and turn off.

Now, in a 8″x 8″ glass oven dish layer half of the rice and then pour the tuna mixture and sprinkle the cilantro on top, and then the rest of the rice (you can do more than three layers if you like, but i only do three–rice–tuna sauce–rice).

Sprinkle the saffron on top and 1/4 of a cup of water on top of the last layer of rice. Cover with foil and place in preheated oven for 20-30 minutes.

Serve with cucumber and youghurt salad.

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Sayadiyah (Fish and Rice) –صيادية مع بصل محمر

Posted in Fish, Rice, Yemeni Dishes on July 25, 2010| 5 Comments »



You will love the taste of the deep fried onions that is the secret in this recipe. My husband loves this fish and rice dish with the tahini and yoghurt sauce.

You will need:

1) 1 cup of rice (just washed and not soaked) )

2) 2 7 oz. salmon steaks (you can really use any kind of fish that will hold up and not crumble or break)

3) 1 onion thinly sliced, covered in flour and deep fried until well browned (be careful that you do not burn it)–once the onion slices are browned let them cool and then grind them (you can use a mortar and pestle) and add one cup of warm water to the mix, a pinch of ground cloves and a pinch of ground coriander.

4) few cloves (2-3)

5) few pods of cardamon (2-3 just cracked open)

6) 2 tsp of ground cumin

7) 1/2 tsp of black pepper

8) 2 tsp of ground coriander

9) 3 cloves of garlic finely minced

10) 3 tblsp of Olive Oil

11) salt to taste

12) one medium onion diced

13) 1 small tomato finely chopped

14) 1/2 tsp of tomato paste

15) salt to taste

Cut the salmon steaks–each steak into three pieces. Mix inhalf of the cumin, coriander, black pepper, garlic and add salt to taste. Cover the steaks well. Place a pot on medium heat and add the Oilive Oil,and fry the fish just until it is well browned on each side (it does not need to be thorougly cooked through, it will cook with the rice as well). Take it out and put on a plate.

In the same oil (if you do not have any left after frying the fish add about 3 tblsp more). Fry the onions until golden brown with the garlic. Then add the rest of the spices, tomato, and the tomato paste. Let cook until the tomatoes have melted into the sauce.

Return the fish and layer onto the sauce in the pot. Add the rice and pourthe deep fried onion mix and add about 1/2 cup of water for the rice to cook. Gently mix with a spoon (GENTLY or else you will break the fish and your dish won’t look nice during presentation).

Cover and cook under low heat until all the water is absorbed and the rice is cooked.

Serve on a platter with this sauce:

Mix 2 tblsp of tahini paste, with 2 tblsp of yoghurt, 1/4 cup of water, 1/4 cup of white vinegar, salt to taste. Mix well and enjoy with this fish dish.

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