This Bluefish Pilaf recipe is from Melceü’t-Tabbahin (Cook’s Refuge) by Mehmed Kamil, 1844. The taste is incredible, yet preparation is very simple.
Difficulty 3 out of 10
- 1 Bluefish 600 - 650 gr
- 2 cups rice washed
- 3 cups of boiling water
- 1/2 cup olive oil
- 1 teaspoon salt
Clean and wash the fish, cut into fillets and remove the bones.
Pour the olive oil in a saucepot and heat.
Add the rice and fry for a short while. Then add boiling water.
Place the fish fillets on top of the rice and put the lid on the saucepot.
Once all the water is absorbed by the rice remove from heat and let it settle for a few minutes.
Prepare on a plate with fish on top of the rice and sprinkle with cinnamon before serving.
Tips and Tricks for Bluefish Pilaf
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