Preheat the oven to 200°C.
Heat the oil and butter in a medium size pot, add the onions and cinnamon stick and cook until golden, add the turmeric and cook for another minute. Stir in the rice and cook for another 2 minutes, add the sultanas.
Add 3 cups water and salt to the rice; place a lid on the pot and cook, over a low heat 15 minutes. Remove and set aside.
In a bowl, mix together the Harissa paste and olive oil, season the fish and spread the mixture onto the fish, bake for 5-7 minutes, remove from oven and set aside.
Remove the rice from the pot, fluff with a fork to separate, stir through mint.To serve:
divide rice up between 4 serving plates and top with portioned fish, garnish with pomegranate rubies, and almonds and serve with yoghurt.
Text and image:Fairlady
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