Emyaddam

Ingredients

• 4 cups of rice.
• 1 kilo of shark.
• 1 teaspoon of crushed garlic.
• 3 cups of chopped onion.
• 2 cups of chopped dill.
• 1/2 cup of chopped coriander.
• 1 cup of oil.
• 1/2 teaspoon cardamom powder.
• 3 teaspoons of klack lemon.
• 1 teaspoon of mixed spices.
• salt,
• black pepper.
• BOILING FISH SPICE.
• 5 cardamom.
• 1 ginger (2cm).
• 2 cinnamon sticks.
• 5 whole black pepper.

Directions

1. Boil fish with whole spice until tender, drain, rinse with cold water, take out skin and bones, and chop the fish.- Put onion in a big pan, stir over moderate heat until tender, add fish and ghee, stir over heat for 1/2 hour, season with salt, black pepper, mixspice, cardamom, and black lemon, add coriander with 1/4 cup of dill, syir over heat for 5 mintes. - Boil rice in excess boiling water with 1 tablespoon salt for 5 mintues, drain.- Put 1 tablespoon ghee in pot, place rice layer, spread 1/2 cup dill, and 1/2 cup of fish mixture, repeat the layers, put the remaining fish on the top, cover, place the pot over heavy metal and cook over low heat for 45 minutes.- pour rise in serving plate and put fish mixture on the top, and serve hot.

2. Category:Kuwaiti Recipes

3. Category:Kuwaiti Meat Dishes

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Salmon	100g cooked	208
Rice	1 cup cooked (158g) white	206
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Cardamom	1 tsp ground (2g)	6
Black Pepper	1 tsp ground (2.3g)	6
Cinnamon	1 tsp ground (2.6g)	6
Garlic	1 clove (3g)	4
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Shark	not in our table	0
Coriander	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.