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Ingredients 15 items

  • 1 cup vermicelli
  • 2.5 cups rice
  • 2 tablespoons vegetable oil
  • 1 teaspoon saffron
  • 3 tablespoons rose water
  • 1 large yellow onion
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 cup small pickled onions
  • 1 kg king fish
  • 2 tablespoons ibzar
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 cup coriander
  • 2 big tomatoes
  • 1 teaspoon cumin seeds

How to prepare

  1. Brown the vermicelli to a golden with vegetable oil in a large pot, then remove and keep aside.
  2. In the same pot, sauté the onion, garlic paste, ginger paste and cumin seeds.
  3. Add the kingfish slices, lemon juice and ibzar.
  4. Remove the kingfish and place it aside.
  5. Add MAGGI® Chicken Bouillon cubes, tomatoes, pickled onions, rice and the vermicelli. Add 5 cups of water.
  6. Cover the pot and let it cook on very low heat until all the liquid is absorbed.
  7. When the rice is cooked, return the kingfish, add the saffron dissolved in rosewater, and sprinkle coriander.
  8. Cover and let it cook for 10 extra mins.
  9. Serve garnished with coriander and lemon slices.

Nutritional informations

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