Emirati Jisheed: Creamy Fish and Rice Mash
This hearty dish from the UAE's coastal communities is often enjoyed as a comforting meal for Friday family lunches and is a popular inclusion during Ramadan.
Ingredients
- For the Fish
- 500 g Kingfish or Hamour
- 300 g Dried fish (soaked 2 hours)
- 4 cups Water
- 1 teaspoon Salt
- For the Rice
- 1 ½ cups Basmati rice, rinsed
- 2 tablespoons Ghee or vegetable oil
- 1 Large onion, diced
- 2 Garlic cloves, minced
- 1 teaspoon Ground cumin
- ½ teaspoon Ground turmeric
- ½ teaspoon Ground black pepper
- 1 teaspoon Salt
- 3 cups Fish stock (from cooking the fish)
- For Garnish
- 2 tablespoons Ghee
- 1 Onion, sliced
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Ground cinnamon
Method
- 1
Prepare the Fish
15 minStart by preparing your fish. If you're using fresh kingfish or hamour, gently simmer it in the 4 cups of salted water for about 15 minutes until it's cooked through. Carefully remove the fish, let it cool slightly, then flake the flesh into small pieces, making sure to discard all bones. Strain and reserve 3 cups of the cooking liquid (fish stock) for later. If you're using dried fish, ensure it's been soaked for 2 hours, then drain, flake, and remove any bones.
- 2
Cook the Aromatic Rice
15 minIn a large, heavy-bottomed pot, melt the ghee (or use vegetable oil) over medium heat. Add the diced onion and sauté gently until it turns soft and golden, about 5-7 minutes. Stir in the minced garlic for another minute until fragrant. Now, add your rinsed basmati rice along with the cumin, turmeric, black pepper, and salt. Stir everything well to coat the rice with the spices. Pour in the reserved 3 cups of fish stock. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes without lifting the lid.
- 3
Combine and Mash
15 minAfter the rice has simmered, gently fold in the flaked fish. Stir everything together until well combined. Continue cooking the mixture on very low heat, covered, for another 15 minutes. Stir occasionally to prevent sticking and encourage the rice and fish to meld into a rich, creamy, porridge-like consistency. You can use the back of a spoon to mash it slightly as it cooks to achieve that traditional smooth texture.
- 4
Garnish and Serve
While the jisheed finishes cooking, prepare the garnish. In a small pan, heat the remaining 2 tablespoons of ghee over medium heat. Add the sliced onion and cook slowly, stirring occasionally, until it turns deeply golden brown and caramelized (this might take 10-15 minutes). Once the jisheed has reached its perfect creamy consistency, spoon it into a serving dish. Garnish generously with the caramelized onions, fresh chopped cilantro, and a sprinkle of ground cinnamon. Serve hot, traditionally alongside fresh Emirati bread and pickles.