Kabsa Samak (Spiced Rice with Fish)

Finely chop the onions, chop the tomatoes and crush the garlic.

Melt the ghee in a large saucepan and cook the onions over medium heat until softened and golden.

Stir in the garlic, tomatoes and tomato paste and cook until the tomatoes break down.

Add the cardamom pods, cloves, cinnamon stick, bay leaves, cumin, coriander, turmeric, salt and pepper, and cook briefly until fragrant.

Pierce the dried limes and add them to the pan with the fish stock, then bring to the boil.

Rinse the rice until the water runs clear, stir it into the pan, bring back to the boil, then cover and simmer over low heat until tender and the liquid is absorbed.

Season the fish chunks with a little salt, lay them on top of the rice, cover, and steam over low heat for 8 minutes.

Check that a meat thermometer inserted into a piece of fish reads at least 63°C and the flesh flakes easily with a fork.

Toast the pine nuts in a dry frying pan over low heat, shaking often, until golden.

Pile the spiced rice onto a large platter, arrange the fish on top, and scatter with the toasted pine nuts to serve.