7. Seal your pot with aluminium foil and close the lid. Let it cook on a low flame for 30 to 45 minutes. 8. Once cooked, plate and garnish with a teaspoon of freshly chopped parsley leaves.

2. Pour water to cover the fish. Cover and simmer. When the potato is cooked, add the rice and boil. 3. Reduce heat. Add saffron and rose water, cover and cook through. Serve with regag bread.