Muhammar

Ingredients

• 400 g basmati rice
• 150 ml date syrup
• 60 g butter
• 2 tbsp caster sugar
• 1 large pinch saffron threads
• 3 tbsp hot water
• 1 tsp ground cardamom
• 1 tsp rose water
• 1.5 tsp salt
• 1.2 litres water for boiling
• 4 small whole fish such as sea bream, gutted and scored
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp salt for the fish
• 4 tbsp vegetable oil for frying
• 1 lemon, cut into wedges

Before you cook

• Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes and drain.
• Crush the saffron threads and steep them in 3 tablespoons of hot water.
• Score the fish three times on each side and rub them all over with the turmeric, cumin and salt.
• Melt the butter.

Steps

1. Bring 1.2 litres of water to a hard boil in a large pot with 1.5 teaspoons of salt.
2. Add the drained rice and boil uncovered for 6 minutes, until the grains are soft on the outside but still firm in the middle.
3. Drain the rice in a colander and leave it to steam dry for 2 minutes.
4. Stir the date syrup, sugar, cardamom, rose water and half the saffron water together in a small bowl.
5. Pour half the melted butter into the empty pot and swirl it around the base.
6. Spread a third of the rice over the butter and drizzle over a third of the date mixture.
7. Repeat the layering twice more, finishing with a drizzle of date syrup and the remaining saffron water.
8. Pour the rest of the melted butter over the surface and cover the pot with a clean tea towel and then the lid.
9. Steam over the lowest possible heat for 25 minutes, until the base has caught into a dark sweet crust.
10. Heat the oil in a large frying pan over medium-high heat.
11. Fry the fish for 5 minutes on each side, until the skin is crisp and the flesh flakes at the thickest part.
12. Turn the muhammar out onto a platter, breaking up the crusty base and folding it through the rice.
13. Lay the fried fish alongside and serve with lemon wedges.