Sort ingredients
willa
QR Code
Listen
Pdf
To make the cod, mix the yoghurt, lemon juice and harissa in a bowl and season with salt. Cover the cod with the yoghurt mixture and leave to marinate in the fridge.
To make the broth, heat the oil in a large saucepan over a low heat and gently fry the garlic and ginger.
Pour in the stock, stir in the rose harissa, star anise, tamarind and pomegranate molasses. Simmer gently and season with salt and pepper.
To make the rice, heat the oil in a large saucepan and fry the onion until soft.
Add the preserved lemons, cinnamon stick, cumin seeds and coriander seeds.
Add the rice and cover with water. Season with salt, bring to the boil and simmer until the rice is cooked. Drain and keep warm.
Preheat the grill to hot.
Put the cod under the hot grill and cook until lightly blackened and the cod is cooked through.
Spoon the rice into bowls, pour over the spicy broth and top with the cod.
Garnish with the coriander and spring onions and serve.