1. Marinate the fish with olive oil and MAGGI® Khaleeji Seasoning, then placed on a baking tray.
2. Place dry lime, cinnamon sticks, cardamom, star anise and laurel leaves around the fish.
3. Put the tray in a preheated oven at 180 C on steam-roast mode (60% steam) for 25 minutes.
4. Soak the rice for 30 minutes.
5. In a pot, bring the brown fish stock to a boil on medium-high heat.
6. Add to the stock the cumin powder, MAGGI® Khaleeji Seasoning, and butter.
7. Add in the soaked rice and allow the stock to return to a boil again.
8. Reduce the heat to low, cover with lid and cook for 11 minutes.
9.Turn off the heat, squeeze in the lemon juice and keep covered for another 5 minutes before serving.
10. In a saucepan, bring the brown stock to a boil.
11. Add to the stock the cumin powder, MAGGI® Khaleeji Seasoning, lemon juice and combine well.
12. Add in the roux and mix while still boiling.
13. Take off heat once sauce thickens.
14. In a saucepan, sauté the onions with garlic in olive oil.
15. In a bowl, mix the tahini with lemon juice, salt, white pepper, and water.
16. Add the tahini mixture to the sautéed onion and garlic.
17. Mix slowly to ensure that the tahini does not stick to the bottom of the saucepan.
18. Keep mixing on medium heat till the Tajin is ready (an oil layer will develop on top), then take off the heat.
19. Add in the pine seeds and keep aside till use.
20. On a serving tray, place the rice first.
21. Top the rice with the cooked fish, fried onions, and fried pine seeds.
22. Serve alongside the prepared sayadiyeh sauce and tajin sauce.
23. Serve the roasted chicken on top of steamed rice.
24. Garnish with sliced red chilies and chopped coriander.
