This dish, often referred to as “Ouzi” when made with lamb, is a showstopper. It essentially involves wrapping a spiced rice and protein mixture inside crispy pastry to create individual parcels. Here, we are swapping the meat for fish, which pairs surprisingly well with the slight tang of pomegranate molasses and the sweetness of the sautéed onions.
The original recipe text mentioned “couscous sheets,” which was a bit confusing—it almost certainly refers to thin pastry sheets like Warqa or Phyllo. I use standard frozen phyllo dough found in any supermarket. My first attempt at this was a bit of a disaster because I didn’t add enough liquid to the rice (the original instructions were very conservative with water), so I’ve adjusted the liquid amounts below to ensure your rice is tender before it even goes into the oven.
Ingredients
The Fish & Nuts
- 2.2 lbs (1 kg) white fish fillets (cod or halibut works well), cut into bite-sized chunks
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp spice blend (mix of cumin, coriander, cinnamon, and a pinch of chili)
- 4 tbsp ghee (clarified butter)
- ¼ cup pine nuts
- ¼ cup blanched almonds
The Rice Base
- 2 cups short-grain rice (Egyptian or Calrose), rinsed
- 4 tbsp olive oil
- 2 large onions, sliced
- 2 cloves garlic, minced
- ½ cup tomato juice (or diluted tomato puree)
- 1 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 2.5 cups fish stock or water (adjust slightly depending on your rice brand)
- ½ cup cooked peas
- ½ cup boiled carrots, diced
The Wrapping
- 1 package Phyllo dough (thawed)
- Melted ghee for brushing
Instructions
- Prep the Fish: Toss the fish chunks with the olive oil, lemon juice, half the garlic, and half the spice blend. Let it marinate for 15 minutes. Cook it in a skillet over medium heat until opaque. Set it aside.
- Fry the Nuts: In a small pan, melt the ghee and toast the pine nuts and almonds until golden. Keep an eye on them—pine nuts go from golden to burnt in seconds. Remove and drain on paper towels.
- Cook the Rice: In a pot, heat the olive oil and cook the onions and remaining garlic until they turn a dark, caramelized brown. Stir in the rice, tomato juice, tomato paste, pomegranate molasses, stock, and the rest of the spices. Bring to a boil, cover, and simmer on low for 20 minutes.
- The Mix: Once the rice is done, fluff it up. Gently fold in the peas, carrots, nuts, and the cooked fish. Taste and add salt if needed.
- Assemble the Parcels: Preheat your oven to 350°F (180°C). Take a small bowl (like a cereal bowl or large ramekin). Brush the inside with oil. Lay 3 to 4 sheets of phyllo dough into the bowl, brushing a little melted ghee between each sheet. Let the excess dough hang over the edges.
- Fill and Seal: Pack the rice mixture into the bowl. Fold the hanging dough over the rice to seal the bottom.
- Bake: Turn the bowl upside down onto a baking sheet so the parcel slides out (seam side down). Brush the top with more ghee. Bake for 20 minutes or until the shell is golden and crispy.
Why You’ll Love This Recipe
- Individual Servings: Everyone gets their own crispy “gift” to open on their plate.
- Flavor Complexity: The mix of savory fish, sweet carrots/peas, and tangy pomegranate molasses is very traditional and sophisticated.
- Texture: The contrast between the crunchy phyllo shell and the soft, fluffy rice inside is incredibly satisfying.
Chef’s Tips for Perfection
- Phyllo Management: Phyllo dough dries out instantly. Keep the stack covered with a slightly damp towel while you work on one sheet at a time.
- The Bowl Size: The size of your bowl determines the size of the serving. I use a 4-inch wide ramekin which makes a hearty portion. If you use a larger bowl, you might need more phyllo layers to support the weight.
- Rice Texture: The rice should be fully cooked but not mushy before you wrap it. If it’s too wet, it will make the bottom of the pastry soggy.
Storage and Reheating
These are definitely best eaten fresh out of the oven so the pastry stays crisp. If you have leftovers, store them in the fridge. To reheat, do not microwave! Place them back in a 350°F oven for 10–15 minutes to crisp the shell back up.
Nutritional Notes
This is a calorie-dense meal due to the ghee, nuts, and carbohydrates. However, it is a complete meal in one package—protein, starch, and vegetables are all included.
