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Kuwaiti Mutabbaq Zubaidi (Spiced Pomfret with Rice)

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Kuwaiti mutabbaq zubaidi, a whole roasted pomfret resting over golden spiced basmati rice with caramelized onions, herbs, and dried lime, natural editorial food photography.
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Mutabbaq zubaidi is a beloved Kuwaiti fish-and-rice dish, traditionally made with buttery pomfret and fragrant rice layered with onions, herbs, and dried lime.

Season and roast the fish separately so the skin browns cleanly, then build the rice with deeply softened onions and warm spices before serving them together.

Pat the fish very dry before seasoning; moisture on the skin prevents even browning.

Serving Suggestions

Serve on a large platter with lemon wedges, fresh herbs, and a crisp cucumber-tomato salad.

A serving view of Kuwaiti mutabbaq zubaidi with fish being lifted from a bed of spiced rice, showing browned pomfret skin, onions, cilantro, and lemon on a large platter.

Recipe Notes

Remove the dried lime before serving. Refrigerate leftovers for up to 2 days and reheat the rice covered.

Kuwaiti mutabbaq zubaidi, a whole roasted pomfret resting over golden spiced basmati rice with caramelized onions, herbs, and dried lime, natural editorial food photography.

Kuwaiti Mutabbaq Zubaidi (Spiced Pomfret with Rice)

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Roasted pomfret served over fragrant Kuwaiti rice with onions, herbs, and dried lime.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Kuwaiti
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish
  • 2 lb whole pomfret cleaned and scored
  • 2 tbsp olive oil divided
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp fine salt divided
  • 1/2 tsp ground black pepper
  • 1 large lemon cut into wedges
Spiced rice
  • 2 cups basmati rice rinsed and soaked 20 minutes
  • 2 tbsp neutral oil
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 1 small cinnamon stick
  • 4 green cardamom pods crushed 4
  • 2 dried black limes pierced 2
  • 3 1/2 cups water
  • 1/2 cup fresh coriander chopped
  • 1/4 cup fresh dill chopped

Equipment

  • Large roasting pan
  • Heavy saucepan with lid
  • Large skillet
  • Mortar and pestle
  • Fish spatula

Method
 

Roast the fish:
  1. Heat the oven to 425°F (220°C). Pat the pomfret very dry and score each side three times.
  2. Mix the turmeric, cumin, half the salt, pepper, and 1 tablespoon of the olive oil. Rub over the fish, including the cuts.
  3. Place the fish on a lined roasting pan and roast for 22 to 28 minutes, until the flesh flakes at the thickest part.
Make the rice and serve:
  1. Heat the remaining olive oil and the neutral oil in a heavy saucepan. Add the onions and cook for 12 to 15 minutes, until deeply softened and golden.
  2. Add the garlic, cinnamon, cardamom, dried limes, remaining salt, and drained rice. Stir for 2 minutes.
  3. Add the water, bring to a boil, cover, reduce to low, and cook for 15 minutes. Rest covered for 10 minutes, then fold in the coriander and dill.
  4. Spoon the rice onto a platter, place the roasted fish on top, and serve with lemon wedges.

Nutrition

Calories: 650kcalCarbohydrates: 70gProtein: 42gFat: 22gSaturated Fat: 4gCholesterol: 95mgSodium: 790mgFiber: 4gSugar: 7g

Notes

  • If whole pomfret is unavailable, use thick pomfret fillets and reduce the roasting time.
  • Piercing the dried limes lets their citrus aroma infuse the rice without making it bitter.

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