Flavors of the Arabian Coast: Saffron & Fennel Fish Kabsa Unveiled!"

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Fennel & Saffron Infused Fish Kabsa: A Flavorful Recipe
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:
For the Fish Marinade:

1 kg (2.2 lbs) white fish fillets (such as seabass, cod, or kingfish)
2 tsp ground fennel seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
2 tbsp lemon juice
3 tbsp olive oil
Salt and pepper to taste
For the Kabsa Rice:

2 cups basmati rice (rinsed and soaked for 20 minutes)
2 tbsp olive oil or ghee
1 large onion, thinly sliced
4 garlic cloves, minced
1 tsp ground fennel seeds
½ tsp ground cinnamon
½ tsp ground cardamom
1 tsp cumin
¼ tsp cloves
1 bay leaf
2 tomatoes, chopped
1 tsp tomato paste
4 cups chicken or fish stock
1 generous pinch of saffron threads soaked in 2 tbsp warm water
Salt and pepper to taste
For Garnishing:

Fresh cilantro or parsley
Toasted almonds and pine nuts
Lemon wedges
Instructions:
Step 1: Marinate the Fish
In a bowl, mix ground fennel seeds, cumin, coriander, turmeric, paprika, lemon juice, and olive oil to form a marinade.
Pat the fish fillets dry with paper towels, season them with salt and pepper, and coat them in the marinade.
Let the fish marinate for at least 30 minutes or up to 2 hours in the fridge for more intense flavor.
Tip: The longer you marinate, the deeper the flavor infusion. If you're short on time, even 20-30 minutes will work.

Step 2: Prepare the Kabsa Rice Base
Heat olive oil or ghee in a large pot over medium heat. Add the sliced onions and cook until golden and soft (about 5-7 minutes).
Add the minced garlic, ground fennel, cinnamon, cardamom, cumin, and cloves. Stir and cook for another minute until fragrant.
Stir in the chopped tomatoes and tomato paste, cooking for another 3-4 minutes until the tomatoes soften and blend into the spices.
Tip: For a richer color, sauté the tomato paste before adding the tomatoes.

Step 3: Cook the Kabsa Rice
Drain the soaked rice and add it to the pot, stirring gently to coat the grains with the fragrant tomato-spice mixture.
Pour in the chicken or fish stock, bring the pot to a boil, and reduce the heat to low.
Add the soaked saffron with its water to the pot, gently stirring it into the rice.
Cover the pot with a lid and simmer the rice for about 15-20 minutes or until the rice is fully cooked and fluffy.
Tip: If you prefer a more citrusy flavor, squeeze some lemon juice into the rice while it’s cooking.

Step 4: Pan-Sear the Fish
Heat a large frying pan over medium-high heat and add a little olive oil.
Sear the marinated fish fillets for about 2-3 minutes on each side, depending on the thickness of the fillets. The fish should be golden brown on the outside and fully cooked but still moist on the inside.
Once cooked, transfer the fish to a plate and keep warm.
Tip: For an extra crispy texture, you can lightly dust the fish fillets with flour before pan-searing.

Step 5: Assemble and Serve
Fluff the cooked kabsa rice with a fork, mixing in the toasted nuts.
Arrange the seared fish fillets on top of the rice in the pot or serve them on a large platter, placing the fish on top of the rice.
Garnish with freshly chopped cilantro or parsley, toasted almonds, and pine nuts.
Serve with lemon wedges on the side.
Tip: You can drizzle some extra saffron water over the dish for a more pronounced saffron flavor and beautiful golden color.

Customization Options:
Protein Variety: Substitute the fish with shrimp, chicken, or lamb to create different versions of kabsa. Adjust the cooking times accordingly based on the protein.

Vegetarian Option: Replace the fish with roasted vegetables like cauliflower, carrots, and zucchini, marinating them in the same spice mix for a hearty vegetarian version.

Add Heat: For those who love spice, add a finely chopped green chili or a sprinkle of cayenne pepper to the rice while cooking.

Citrus Twist: Add a touch of orange or lime zest to the rice for a refreshing citrus note that pairs well with the fennel and saffron.

Yogurt Sauce: Serve kabsa with a side of yogurt mixed with fresh mint, garlic, and a squeeze of lemon for a cooling contrast to the spices.

Enjoy this Fennel & Saffron Infused Fish Kabsa as a centerpiece for a gathering, special occasion, or just a flavorful weeknight dinner!