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Step 1
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In a large bowl, mix 1 tablespoon of ibzar with lemon juice and 1 tablespoon of olive oil.
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Step 2
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Add the seafood in and rub it well.
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Step 3
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Place in a baking sheet and bake for 25 mins in a preheated oven.
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Step 4
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Meanwhile, cook the onion in olive oil.
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Step 5
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Add the garlic, carrots, peas and stir for a few minutes.
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Step 6
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Add the tomatoes, coriander, MAGGI® Chicken Bouillon cubes, loomi powder and the remaining ibzar and simmer.
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Step 7
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Add jareesh and 4 cups of water and cover. Keep cooking until all liquids are evaporated.
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Step 8
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Top the jareesh with the baked seafood. Cover and keep cooking on low heat for 5 extra mins.
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Step 9
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Serve it with lemon wedges, sprinkled with parsley.