Salmon kabsa

Name: Salmon kabsa
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: 250 g basmati rice; 1000 g water; 160 g onions; 6 garlic cloves; 30 g olive oil; 2 tsp Arabian spice mix; ½ tsp ground turmeric; 1 tsp ground cumin; 150 g tomatoes; 15 sprigs fresh coriander; 1 tbsp tomato purée (concentrated); 1 tsp salt; 1 pinch freshly ground black pepper; 600 g fresh salmon fillets, skinless; 2 loomi; 1 cinnamon stick; 4 cardamom pods; 4 cloves; 15 g toasted pine nuts

4.7 (35 ratings)

Difficulty easy

Preparation time 10 min

Total time 35 min

Serving size 6 portions

Ingredients

250 g basmati rice
1000 g water
160 g onions, cut into quarters
6 garlic cloves
30 g olive oil
2 tsp Arabian spice mix
½ tsp ground turmeric
1 tsp ground cumin
150 g tomatoes, cut into quarters
15 sprigs fresh coriander, 10 sprigs roughly chopped and 5 sprigs finely chopped
1 tbsp tomato purée (concentrated)
1 fresh chilli, deseeded and cut into pieces (optional)
1 tsp salt
1 pinch freshly ground black pepper
600 g fresh salmon fillets, skinless and boneless, cut into bite-sized pieces
or 600 g white fish fillets, skinless and boneless, cut into bite-sized pieces
2 loomi (dried limes), pierced with a knife
1 cinnamon stick
4 cardamom pods
4 cloves
15 g toasted pine nuts, to garnish

Nutrition: per 1 portion
Calories: 1770 kJ / 423 kcal
Protein: 23.1 g
Carbohydrates: 40.2 g
Fat: 18.9 g