Tuesday, July 07, 2015

Sort of Persian-inspired Fish and Rice

A random experiment to use up some broad beans, inspired by reading through some Persian recipes.
The result was tasty, and worth recording so we can repeat it another day.
Add more chopped fresh herbs if you have them - parsley, dill, chives, fenugreek leaves...

  • 1 Onion, chopped
  • a knob or two of Butter
  • 1 bunch Coriander Leaves, finely chopped
  • a few sprigs of garden Mint Leaves, finely chopped
  • 1 cup Basmati Rice
  • 1 mini carton of White Wine, plus water to make it up to 1.5 cups total liquid
  • Salt, Pepper, Cinnamon and a little Turmeric to season
  • 3 frozen fillets of White Fish
  • Fresh Broad Beans, shelled.

Turn on the rice cooker to cook mode and melt the butter in its pan.
Saute the onions in the butter until translucent.
Add the rice, wine+water, chopped herbs and seasonings and stir to combine.
Layer the frozen fillets and the broad beans on top of the rice.
Put the lid on the rice cooker, switch it off and on again, and restart the cook cycle.
Once the rice cooker switches to keep warm, let it stand for a few more minutes to finish steaming the fish and beans.
Break up the fish into bitesize pieces and fold gently through the rice.