Cod Pilaf with Sumac Artichoke

Instructions

1. Prepare the Rice

   2 min hands-on

   • Rinse the rice under cold water until the water runs clear.
   • Drain and set aside.

2. Marinate the Cod

   2 min hands-on10 min waiting

   • Finely grate a clove of garlic in a bowl.
   • Add curry powder, a drizzle of olive oil, salt, and pepper.
   • Mix well and coat the cod fillets evenly.
   • Set aside to absorb flavors.

3. Begin the Pilaf

   2 min hands-on

   • Heat butter in a large, deep frying pan over medium heat.
   • Add cardamom pods and stir for 30 seconds.
   • Add the rinsed rice and chickpeas, stirring to coat.

4. Cook the Rice

   2 min hands-on12 min waiting

   • Pour in water at a 2:1 water to rice ratio and bring to a boil.
   • Reduce heat to low, cover, and simmer for 12 minutes.
   • Avoid lifting the lid during cooking.

5. Steam the Cod

   1 min hands-on16 min waiting

   • At the 6-minute mark, place marinated cod on top of the rice.
   • Cover and steam for the remaining 6 minutes.
   • Remove from heat and keep covered for 10 minutes.
   • If needed, grill the cod for 2–3 minutes until opaque.

6. Prepare the Salad Base

   3 min hands-on

   • Thinly slice the onion and place in a bowl.
   • Sprinkle with sumac and toss to coat.
   • Drain and pat dry the artichokes, roughly chop if desired.
   • Pick parsley leaves and set aside.

7. Make the Tahini Sauce

   3 min hands-on

   • Finely grate another clove of garlic in a small bowl.
   • Squeeze in lemon juice and stir in tahini until smooth.
   • Add water gradually to achieve a creamy consistency.
   • Season with salt and a pinch of sugar.

8. Finish the Salad

   2 min hands-on

   • Combine sumac onions with artichokes and parsley.
   • Drizzle with olive oil and a squeeze of lemon juice.
   • Toss gently and adjust seasoning as needed.

9. Assemble and Serve

   3 min hands-on

   • Fluff the rice with a fork.
   • Divide rice and chickpeas among bowls, including cardamom pods.
   • Top each with a cod fillet and sumac artichoke salad.
   • Drizzle tahini sauce over the dish or serve on the side.
   • Garnish with parsley.
   • Cooking tips:
   • To enhance the flavor of the cardamom pods, lightly crush them before adding to the butter.
   • Use a nonstick or well-seasoned pan to prevent the rice from sticking.
   • For the tahini sauce, add liquids gradually to avoid the tahini seizing up.
   • If using canned chickpeas, reduce the water slightly and add them during the last 5 minutes of rice cooking.
   • Adjust the salt throughout the dish to ensure balance.