👨‍🍳 作り方

1. 1

   Rinse the rice and soak it in water for 20 minutes. Meanwhile, in a large pot, bring 4 cups of water to a boil. Add the halved onion, peppercorns, bay leaf, and a pinch of salt. Gently poach the fish pieces for 5-7 minutes until just opaque. Remove the fish with a slotted spoon and set aside. Strain and reserve the poaching liquid.

2. 2

   In a separate large pot, heat the oil over medium-high heat. Add the thinly sliced onions and julienned carrots and sauté until softened and lightly browned, about 8-10 minutes.

3. 3

   Drain the soaked rice and add it to the pot with the onions and carrots. Stir to combine. Add the reserved fish poaching liquid (or fish broth/water), salt, and pepper. Bring to a boil.

4. 4

   Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Stir in the soaked saffron with its liquid, chopped dill, and parsley.

5. 5

   Gently fold the cooked fish pieces into the pilaf. Cover and let it steam for another 5 minutes to warm the fish through.

6. 6

   Serve the fish pilaf hot, optionally drizzled with pomegranate juice.