2 tablespoons water
2 tablespoons plain yogurt, preferably whole milk
1 teaspoon crushed saffron threads dissolved in 4 tablespoons hot water
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1 teaspoon ground cinnamon
1/2 cup hot water
About 3 pounds white fish filets (tilapia, sea bass or striped bass), cut into
6 pieces
1 cup flour mixed with 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon
4 tablespoons olive oil
Juice of 2 Seville oranges (if available) or 2 limes
Rinse rice 5 times with warm water. If time allows, place in a large bowl, add 8 cups of water with 2 tablespoons of salt and set aside for 2 hours.
In a large (preferably nonstick) pot, bring 8 cups of fresh water with remaining 2 tablespoons of salt to a boil. Add drained rice and cook for 6 to 10 minutes, gently stirring twice to loosen any grains that might stick to the bottom. Bite a few grains. If the rice feels soft, but not done, it is ready. Drain rice and rinse with 3 cups lukewarm water.
In a small bowl, mix cleaned and chopped herbs.
In the nonstick pot over medium heat, add 1/2 cup of butter or oil and 2 tablespoons of water.
