Very nice dish, usually seve with Ouzo, beer....


  • 1 fish (1 kg) \ 32 oz, cleaned and fried or grilled, flaked (reserve head)

  • 1 ½ cups vegetable oil

  • 7 medium onions, roughly chopped

  • 2 tspn salt

  • 2 cups long grain rice, washed and drained

  • 5 cups boiled water

  • 1 tbls lemon juice

  • a dash of white pepper and cumin

  • ½ cup fried pine nuts


  • 1.

    Heat oil in a deep pot. Fry fish's head until golden. Remove from oil. Fry onion until golden in 1/2 cup of the oil in which the fish's head has been fried in.

  • 2.

    Add fish's head, salt, cumin, and pepper to onion. Cover with water. Cook on high heat until it boils. Lower heat to moderate and cook for 30 minutes.

  • 3.

    Remove the fish's head. Strain stock. Add rice and lemon juice to stock. Bring to a boil. Lower heat and cook for 20 minutes.

  • 4.

    Serve rice in a platter.

  • 5.

    Garnish platter with flaked fish and pine nuts.

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