Pilaf with fish

Among the whole set of ingredients for cooking fish pilaf, rice is cooked the longest. Pour it into a sieve, rinse with running water until it becomes transparent. Pour it into a deep bowl, fill with cold water and leave for 15 minutes to swell. This will help the rice to cook quickly and not turn into porridge in the process.

Peel the onion, wash it, dry it and cut it into small cubes. Heat the vegetable oil in a frying pan, spread the onion and, stirring occasionally, fry it first until transparent, and then until golden brown. Onions are seasoned with spices: a fairly large amount of spices is used, but this is what creates a special taste and aroma. If desired, some of them can be removed or new ones can be added.

Season the onion with chopped cumin, cinnamon, ginger, cloves, salt and ground black pepper. Then pour in the broth. It is better to use fish - then nothing will disturb the harmony of taste. You can also use chicken broth - its taste is universal and will suit any dish.

Bring the mixture to a boil over high heat. Drain the water from the rice and add it to the pan, stir well, reduce the heat to a minimum and simmer under a closed lid until ready. The rice will cook for about 30 minutes. After 15 minutes, mix it, cover it again and leave it until the process is completed. As soon as the rice is ready, turn off the fire, but do not open the lid for another 10 minutes - it should steam well.

While the rice is cooking, let's do the fish. We clean the fish, wash and remove the fillet from it. Rinse, dry with dry towels and cut into large pieces.

Season the pieces with salt and ground black pepper. Pour flour into a plate and dip each piece from all sides to get a uniform crust. Preheat the vegetable oil and fry the fish on high heat until browned on each side.

We put the finished rice on plates, add pieces of fish on top, sprinkle with pine nuts, herbs and add a slice of lemon. We serve it to the table hot.

Bon appetit!