INGREDIENTS:

1 kg (32 oz) fried or grilled fish
3 cups sesame paste
1 kg (32 oz) roughly chopped onion
1 kg (32 oz) fresh orange juice, strained / or canned without sugar
½ kg (16 oz) fresh tangerine juice, strained / or canned without sugar
½ kg (16 oz) lemon juice, strained / or canned without sugar
½ kg (16 oz) Seville orange, strained / or canned without sugar
1 tspn pomegranate thickened juice
1 tbls vinegar
½ cup vegetable oil
1 tbls olive oil
4 cups water
1 tbls salt (as desired)
¼ cup fried pine nuts

  

PREPARATION:

Put sesame paste in a large pot, add all juices (except pomegranate), olive oil, and water gradually. Don't stop stirring as you add liquids.
When mixture is consistent, add salt and pomegranate juice. Stir.
Fry onions in oil then grind in a food grinder.
Add to mixture and stir well over medium heat for 30 minutes or till you see sesame paste oil appears on top of mixture
Add fish pieces into prepared arnabiyeh sauce. Boil for 5 minutes.
Serve garnished with fried pine nuts and a dash of cinnamon.


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