IngredientsOlive oil, coconut oil, or butter for cooking (make sure not to over-cook)
½ - 2 onions or bunch of chives, according to the preference
250-500g of your favorite fish or whatever fish is available
1 teaspoon cinnamon
½ teaspoon ground allspice
½ tsp turmeric
1 teaspoon tarragon (if applicable)
1 cup (about 240 ml) of your favorite rice
2 cups of freshly boiled water in the boiler
Sea salt and pepper to taste
50 g pine nuts, if available
A little more oil or butter to cook the pine nuts, if used
plain yogurt to use as a sauce - or salad
Heat oil or butter gently simmered in a pan quickly around while cutting the onion, then put in pan and stir with a wooden spoon. Add the cinnamon and pepper and stir. Stir occasionally as the fish bone, then add to onion mixture and stir. Keep stirring as you add the tarragon, salt, pepper and turmeric. Break the eggs into the bowl and add salt and pepper. Then quickly turn the heat, add the rice and boiling water, stir, and it begins to boil, cover and leave alone for 15 minutes or until it says in your packet of rice. When done, uncover, fluff the rice with a fork, cover and let stand for 5-10 minutes.
Fry the pine nuts until they begin to brown. Serve over rice.
Serve with yogurt sauce or salad.
