Kuwaiti Mutabbaq Zubaidi (Pomfret over Yellow Rice)Middle Eastern

Kuwaiti Mutabbaq Zubaidi (Pomfret over Yellow Rice)

Kuwait's national fish dish: whole pomfret fried golden and stuffed with onion, raisins, parsley and dried lime, then steamed on layers of turmeric rice and more of the same filling. Not to be confused with the Saudi pastry also called mutabbaq.

95minutes
4Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

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Set up your tools

Saucepan or pot, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Soaking

    30 minutes

    Rinse the rice and soak it for 30 minutes.

    Success cue

    White, opaque grains.

  2. 02

    Seasoning

    5 minutes

    Cut 2 slashes on each side of the pomfret and rub it with 1 g of the turmeric, 2 g of the ground dried lime and 4 g of the salt.

    Success cue

    Fish evenly tinted yellow.

  3. 03

    Filling

    12 minutesMedium heat

    For the filling, cook the sliced onion in 30 ml of the oil for 10 minutes until golden. Add 1 g of the turmeric, the rest of the dried lime, the raisins and 4 g of the salt for 2 minutes, then take off the heat and stir in the chopped parsley.

    Success cue

    Golden onion with plump raisins and green parsley.

  4. 04

    Rice

    10 minutesHigh heat

    Bring the water to a boil with 8 g of the salt, the cardamom, cinnamon, cloves and the rest of the turmeric. Add the drained rice, boil for 6 to 8 minutes until almost tender, and drain.

    Success cue

    Yellow grains, tender with a firm centre.

  5. 05

    Frying

    10 minutesHigh heat

    Fry the fish in the rest of the oil over medium-high heat for 4 to 5 minutes per side until golden and cooked at the bone.

    Success cue

    Crisp, golden skin.

    Watch out

    Fish is done at 63°C next to the bone.

  6. 06

    Steaming

    20 minutesLow heat

    Stuff half of the filling into the fish. Layer half of the rice in the pot, then the rest of the filling, then the rest of the rice, and lay the fish on top with the frying oil. Cover tightly and cook on the lowest heat for 20 minutes.

    Success cue

    Fluffy rice with steam rising around the fish.

  7. 07

    Serving

    2 minutes

    Lift the fish onto a platter, turn the rice and filling out beside it and serve.

    Success cue

    Golden fish on yellow rice with dark raisins.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Pouring the frying oil over the fish on the rice lets its taste run into every layer as it steams.

  • • Dry the fish well before frying so the oil does not spit and the skin crisps.
  • • Boil the rice only until it bends; it finishes under the fish.

Common mistakes

  • • Boiling the rice soft before steaming, so it turns mushy under the fish.
  • • Moving the fish too early in the pan, so the skin sticks.

Substitutions

  • • Instead of silver pomfret (zubaidi): butterfish, sea bream or hamour steaks
  • • Instead of raisins: chopped dates

Serving ideasServe with a hot tomato daqqus, lemon wedges and a cucumber salad.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 800
Protein
30.8g
Carbs
104.5g
Fat
28.3g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Fish

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

What is zubaidi?

Zubaidi is the silver pomfret of the Gulf, a flat, round fish with sweet white flesh. Kuwaitis prize it above other fish.

Is it the same as Saudi mutabbaq?

No. Mutabbaq here means layered: fish over rice. Saudi mutabbaq is a thin pastry folded around a filling and cooked on a griddle.

Can I use fish fillets?

Yes, though whole fish give more taste. Fry thick fillets for 3 minutes per side and lay the filling over them instead of inside.

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