Mutabbaq Zubaidi Basrawi (Basra Spiced Loomi & Dill Fish Rice) – Authentic Iraq Recipe
From the southern port of Basra: aromatic fish pilaf defined by the smoky citrus perfume of ground black lime and dill.
- Country of Origin
- 🇮🇶 Iraq (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Crisp turmeric-seared white fish fillets, Basmati rice layered with caramelized onions and raisins, Fresh herb salad, Finely ground noomi basra (dried black lime), Fresh dill and cilantro
Ingredients for Mutabbaq Zubaidi Basrawi (Basra Spiced Loomi & Dill Fish Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp turmeric-seared white fish fillets, prepped into bite-sized pieces
- 1.5 cups basmati rice layered with caramelized onions and raisins, washed and trimmed
- 1 cup fresh herb salad
- 1 medium onion and 3 cloves garlic, finely minced with finely ground noomi basra (dried black lime)
- 1.5 tbsp traditional Iraq seasoning (fresh dill and cilantro, cardamom, cinnamon)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and finely ground noomi basra (dried black lime) until golden.
- Add fresh dill and cilantro, cardamom, cinnamon along with crisp turmeric-seared white fish fillets and basmati rice layered with caramelized onions and raisins, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with fresh herb salad.