By Kamal Al-Faqih
The subtle flavors in this recipe are going to surprise you. Moist pieces of red snapper are laid on a bed of rice steamed in a rich broth prepared with caramelized onions and cumin. Toasted almonds and cumin-laced onion sauce complete this dish.
This dish can be prepared 4 to 5 hours in advance. Store loosely covered in a cool dry place. Serve as directed.