Method

1. Soak the rice with water, and soak the saffron in a cup.

2. Season the fish with salt, cumin, black and red pepper and keep it aside.

3. In a saucepan on the stove, heat the oil and fry the onion slices until brown, then set them aside.

4. Add the marinated fish to the same oil and fry it a little on all sides, then set it aside.

5. In the same oil also put the soft onion until it turns red, then the hot green pepper, the tomatoes and the tomato paste. Stir well, then add salt, pepper, cumin, cinnamon and red pepper.

6. Add water on top of them until the mixture is covered, then the green coriander and leave it on a low heat until the sauce becomes thick.

7. Drain the rice and put 5 cups of water on the fire until it boils, add salt, cardamom, pepper, cumin, cinnamon sticks and cloves. Then a layer of rice, boil it in half, then drain it from the excess water.

8. In a deep saucepan, put a layer of rice, then a layer of fish pieces, then the tomato sauce. And repeat the layers.

9. On top, distribute the fried onion slices and pine nuts.

10. Then sprinkle the rice with saffron and turmeric water.