Layered Pomfret & Rice ( Kuwaiti Style) Recipe

Posted on
Photo: Layered Pomfret & Rice

Delicious Lebanese Recipes –  The home of tasty and easy Lebanese recipes invites you to try Layered Pomfret & Rice ( Kuwaiti style) Recipe. Enjoy the most delicious food for the eyes from savory to sweet and learn how to make Layered Pomfret & Rice ( Kuwaiti style).


1 Kg Zubaidi (pomfret fish)
1 Tablespoon ground spices (ginger, dried lemon, cardamom, cumin, clove, cinnamon, black peeper)
1 Cup olive oil
1 Tablespoon lemon juice
4 Cups water
3 Onions, medium size
1 Celery stalk, cut into chunks
1 Carrot, cut into chunks
1 Lemon, cut into slices
2 Bay leaves
2 Green peppers, cut into julienne
1/4 Cup raisins
1/2 teaspoon saffron
3 Cup stock
1 tablespoon corn oil
4 Cup basmati rice, parboiled
2 Cup yogurt
Salt and papper


– Clean the fish and leave it in salted water with some flour for 30 minutes.
– Rinse and drain in a colander.
– Make slits on both sides of the fish using a sharp knife.
– In a mixing bowl, mix half of the spices, half of the olive oil, lemon juice and season with salt and pepper.
– Marinate the fish, making sure that the marinade is covering all over the fish and into the slits. Set aside.
– Boil water in a large pan. Cut one onion into big chunks, add it to the water.
– Add celery, carrot, lemon and bay leaves.
– Add the marinated fish and let boil for 5 minutes. Take out the fish and set aside.
– Cut the remaining onions into julienne. Heat the remaining oil in another pan over medium heat and sauté the onions.
– Add green pepper, stirring the mixture for 5 minutes.
– Add the remaining spices, raisins, saffron and stock. Season with salt and pepper.
– Let the mixture come to a boil, then lower the heat and let simmer for 7 minutes.
– Grease a large non-stick pan with corn oil.
– In a large mixing bowl, mix 1 cup rice with yogurt. Spread to cover the bottom of the pan.
– Assemble layers of the fish, onion mixture, the remaining rice alternatively, seasoning each layer with salt and pepper, pressing down slightly.
– Cook over medium heat for 5 minutes, lower the heat, cover and let cook for 15 minutes or until fully cooked.
– Let cool. Invert the pan over a large serving plate.

Layered pomfret fish and Basmati rice
Zubaidi is the national Kuwaiti fish

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *