Instructions
Follow the steps and taste along the way.
Prepare the rice and spices
Rinse the rice under cold water and leave it to drain. Mix together the cumin, coriander, allspice, cinnamon, turmeric, and black pepper. Set aside about one-third of the spice mixture for the fish.
Brown the onions deeply
Heat 30 ml olive oil in a wide-bottomed pot over medium heat. Add the onion and cook for 15 to 18 minutes, stirring regularly, until softened and deep brown but not burnt. Stir in two-thirds of the spice mixture and 3 g salt; after 30 seconds, add the rice and stir to coat it with the oil and spices.
Cook the spiced rice
Pour 550 ml fish stock into the pot, bring to a boil, and stir once. Cover, reduce the heat to low, and cook for 15 minutes. Remove the pot from the heat and leave it covered for another 10 minutes so the rice can finish cooking and remain fluffy.
Sear the fish and pine nuts
While the rice cooks, pat the fillets dry and season them with the reserved one-third of the spice mixture and 2 g salt. Heat the remaining 15 ml oil in a frying pan. Place the fillets skin-side down and cook for 4 to 5 minutes, until the skin is golden and crisp; turn and cook for another 1 to 2 minutes, depending on thickness. Transfer to a plate. Briefly toast the pine nuts in a dry pan until light golden, then set aside.
Finish the tahini sauce and serve
In a bowl, whisk together the tahini, lemon juice, 60 ml cold water, garlic, and the remaining 1 g salt. The mixture will thicken at first, then turn into a smooth, creamy sauce. Fluff the rice with a fork and divide it among plates. Add the fish, drizzle with the tahini sauce, and sprinkle with the pine nuts and parsley.
