In the spirit of Oman’s 52nd National Day on 18th November 2022, it felt fitting to cook an Omani recipe. Omani Qabooli is not regarded as the national dish of Oman but I would say it is by far the most common dish found in every part of the country. The rice is always seen in Omani homes and restaurants, while the choice of protein will change depending on where you are in the country. Having family originally from Muscat, celebrating the sea and our incredible maritime history made sense, so I’ve made a Seabream Qabooli version apposed to the usual meat option, (I have a recipe here).

I have to see after tasting this, I think I much prefer to have it with fish! The marination is much more effective and intense than when paired with meat. I’ve used Sea Bream as it has a strong taste but is also incredible juicy and won’t dry out with all these spices added onto to it. If you’re in Oman you can buy Aquacultured Sea Bream, thanks to Fisheries Development Oman who now developing sustainable aquaculture and fishing. So no missing out on my recipes!

Cooking tips:

• You can opt for fillets of Sea Bream instead of whole, you can just miss out the step of stuff the fish with onions, nuts and dried fruit.

• If using fillets you might want to just grill them or bake for 1/2 the time.

• You can marinade the fish a day before or even marinade in advance and freeze it.

• If you want to make less rice, just follow my rule of 1 cup rice, 2 cups water or 2 cups rice, 3 cups water.

• If you aren’t a fan of whole spices, fry them and then add in a tea strainer and place back in the saucepan to cook with rice.

Rice

• 3 Cups Basmati Rice (washed)

• 4 Cups Water

• 8 Cardamom Pods

• 3 Whole Dried Limes (Pierced)

• 2 Cinnamon Sticks

• 6 Bay Leaves

• 1 TBSP Cloves (optional)

• 2 Fresh Chillies or 1 TBSP Dried Chilli Flakes

• 1 White Onion (sliced thinly)

• 2 TBSP garlic paste

• 1 TBSP ginger paste

• 1 TBSP coriander seeds

• 1 TBSP black pepper

• 1 TBSP cumin

• 1 TBSP baharat spice blend

• Salt, to taste

• Vegetable Oil

Ingredients:

Fish

• 2 Seabreams

• 2 TSP Ground Dried Limes

• 1 TBSP Garlic Paste

• Juice 1 Lemon

• 2 TBSP Vegetable + Extra

• Salt

• 1 TBSP Baharat

• 1 TSP Ground Cinnamon

• 1 TSP Ground Ginger

• 1 TSP Turmeric

• 30g Cashews

• 30g Cranberries, Barberries or Dried Fruit

• 1/2 White or Red Onion (sliced thinly)

Chickpea Topping

• 400g Canned Chickpeas

• 1 TSP of Saffron Threads (good pinch)

• 1 TBSP Sugar

• 45g Cranberries, Barberries or Dried Fruit

• 1 Onion (sliced)

• 1 TBSP Baharat

• 50g cashews

• Handful Coriander, chopped for garnish

• Pomegranate arils, for garnish

Method:

1. Begin with marinading the fish. Combine all the ingredients for the fish together, mix well till you have a loose paste. Add more oil if you find it is too thick, but we don’t want it runny.

2. Marinate both fish till they are fully covered and all the marinade is used up.

3. Stuff the onions, nuts and dried fruit inside the fish (if using a whole fish), place on your baking tray and either leave in the fridge to marinate or place in the oven at 180°c for 25mins (covered) and then under grill (uncovered) for 5 minutes on each side to slightly crisp the skin and turn golden brown.

4. For the rice, fry your onions till they have sweated and are translucent. Add in all your spices including the dried limes and fry for a further 5-10minutes, till the onions begin to brown.

5. Add in the rice and mix through, so that all the rice, spices and onions have distributed evenly.

6. Add the water and place onto the highest heat till it begins to bubble, minute it start bubbling reduce to a very low heat, place the teacloth round your saucepan lid and place on top of the pan to ensure it steams well. Leave to cook till ready (20-25mins).

7. Finally prep your chickpea topping but sautéing your onions with Baharat till they are translucent.

8. Add the cashews to the pan and leave to fry till the onions are brown.

9. Bloom your saffron by roughly grinding it with the sugar, add 150ml boiling water over it. Pour the saffron water over the dried fruit and leave it to sit for at least 5 minutes.

10. Add the saffron water and fruits into the pan and leave to simmer/fry till the water has evaporated.

11. Plate up everything, beginning with the rice, followed by the chickpea mixture, then some coriander and pomegranates followed by the fish on top. Make sure to pour or the juices of the fish over and then finish with more pomegranates!