Egyptian Fish’s Rice

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EGYPTIAN ROZ EL SAMAK | FISH'S RICE

Yield 4

Prep time

10 Min

Cook time

55 Min

Total time

1 H & 5 M

Egyptian fish’s rice, known for its deep, rich flavor, is a staple seafood dish in Egyptian cuisine. The rice is infused with golden-browned onions, tomato paste, and warm spices like cumin and coriander, giving it a distinct color and aromatic taste. It is traditionally paired with any perfectly seasoned fish, creating a balanced and satisfying meal. A final touch of fresh lemon juice and parsley enhances the flavors, making this dish both refreshing and hearty. Enjoyed by seafood lovers across Egypt, this dish is a comforting and flavorful way to savor the taste of the sea.

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Ingredients

For the Fish

• olive oil
• 1 yellow onion
• 1 tablespoon tomato paste
• 1 ½ cups long grain rice
• approximately 2 cups water
• ground coriander
• ground cumin
• sea salt
• black pepper

For Garnish:

• juice of one lemon
• fresh parsley

Instructions

Prepare the Fish

1. Heat a drizzle of olive oil in a pot over medium heat.
2. Sauté 1 diced yellow onion until golden brown and fragrant.
3. Stir in 1 tablespoon tomato paste and 1½ cups washed long grain rice.
4. Mix well and cook for about 30 seconds to lightly toast the rice.
5. Pour in approximately 2 cups water and season with ground coriander, ground cumin, sea salt, and black pepper.
6. Stir gently to combine all the ingredients.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer for 45 minutes, or until the rice is fully cooked and tender.

Serve:

1. Squeeze the juice of 1 lemon over both the rice and salmon just before serving.
2. Garnish with fresh chopped parsley, and enjoy.

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