Samak Tibsi: A Taste of Iraqi Sunshine with Pomegranate and Loomi

The aroma of simmering spices, the sweet tang of pomegranate molasses, and the comforting scent of baked fish – these are the sensory threads that weave the tapestry of my memories of Iraq. I remember one particular evening, the air alive with anticipation, as my grandmother unveiled a bubbling dish from the oven. It was Samak Tibsi, fish baked in its own flavorful juices with onions, tomatoes, and the unique, earthy perfume of dried limes. The steam that rose was an invitation to a feast, a promise of succulence and deep, layered flavors that spoke of generations of culinary wisdom. This dish, often baked in a tibs, the traditional earthenware pot, is more than just a meal; it’s a warm embrace, a culinary heritage passed down with love and a generous sprinkle of spice.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Yield: 1 casserole dish
• Dietary Type: Dairy-Free (if butter is substituted with oil)

Ingredients

• 1 teaspoon cumin
• 1 tablespoon allspice (or 1 tbsp Another Allspice Substitute (Halal))
• 1 teaspoon cinnamon (optional, omit if using the Another Allspice Substitute (Halal) and add a bit more of that spice blend)
• Sea salt, to taste
• Fresh ground black pepper, to taste (the original recipe called for 1/4 tsp red pepper flakes, which can be omitted or substituted if desired)
• 2 tablespoons butter (or your preferred cooking oil for a dairy-free option)
• 2 lbs thick white fish fillets (such as orange roughy, red snapper, or cod), cut into medium-sized pieces
• 3 large sweet onions, thinly sliced and separated into rings
• 4 dried limes (loomi) (also known as noomi basra in Middle Eastern stores; both white and black varieties are suitable)
• 4 garlic cloves, minced
• 1 lb tomatoes, sliced
• 3 tablespoons pomegranate molasses, dissolved in 3/4 cup water

Equipment Needed

• Small bowl (for mixing spices)
• Casserole dish (approximately 9×13 inches or a similar size earthenware tibs if available)
• Sharp knife
• Cutting board
• Measuring spoons
• Measuring cup
• Oven

Instructions

1. Begin by preheating your oven to 400°F (200°C). This ensures a consistent, hot environment for baking, allowing the vegetables to soften and the fish to cook through beautifully.
2. In a small bowl, combine the cumin, allspice, cinnamon (if using), sea salt, and fresh ground black pepper. Mix these aromatic spices thoroughly to create your flavor base.
3. Take your fish fillets and rub half of this spice mixture generously over them. Ensure each piece is coated for maximum flavor infusion. Set the seasoned fish aside.
4. Grease your chosen casserole dish with 1 tablespoon of the butter (or oil). This prevents sticking and adds a subtle richness.
5. Thinly slice the sweet onions and then gently separate them into rings. This shape allows them to distribute evenly and cook down nicely.
6. Toss the onion rings with the remaining half of the spice mixture. Ensure each ring is well-coated with the fragrant blend.
7. Spread half of these spiced onion rings in an even layer at the bottom of your greased casserole dish. This creates a flavorful bed for the fish.
8. Arrange the fish pieces over the bed of onions. Try to distribute them evenly across the dish.
9. Take the dried limes (loomi) and cut several slits into each one. This will help release their potent, tangy flavor during the baking process. Nestlé these prepared limes amongst the fish.
10. Scatter the minced garlic cloves evenly over the top of the fish and limes.
11. Dot the remaining 1 tablespoon of butter (or oil) over the fish and aromatics.
12. Top the dish with the remaining onion rings, spreading them to cover the fish and other ingredients.
13. Arrange the sliced tomatoes over the onions, overlapping them slightly. As they bake, the tomatoes will soften, shrink, and release their juices, contributing to the dish’s moistness.
14. In a small bowl or cup, dissolve the pomegranate molasses in 3/4 cup of water. Stir until well combined. This mixture forms the signature glaze and flavor base of the Samak Tibsi.
15. Pour this pomegranate molasses mixture evenly over the entire dish, ensuring it seeps down through the layers.
16. Cover the casserole dish with a lid or foil and bake in the preheated oven for 45-50 minutes, or until the onions are softened and tender. The exact time may vary slightly depending on your oven and the thickness of your fish. The goal is for everything to be tender and the flavors melded.
17. Once baked, carefully remove the dish from the oven.
18. Important Note: When serving, do not eat the dried limes (loomi). They have imparted their flavor and are typically removed or left on the side.

Expert Tips & Tricks

For an even deeper flavor, you can marinate the fish in half of the spice mixture for about 15-20 minutes before proceeding with the recipe. If you prefer a slightly less intense onion flavor, you can blanch the sliced onions in boiling water for a minute before tossing them with the spices. For a richer, more caramelized onion taste, you could sauté the onions for about 10 minutes until softened and slightly golden before layering them in the dish, although this would increase the prep time. If you find the pomegranate molasses too thick to dissolve easily, a gentle warming of the water can help.

Serving & Storage Suggestions

Samak Tibsi is traditionally served piping hot, often spooned generously over a fluffy bed of Basmati rice, such as the one found in Recipe#443553 or Recipe #418082. Freshly baked flatbread is also an excellent accompaniment, perfect for mopping up every last drop of the delicious, savory juices. A simple, crisp fresh salad is the ideal counterpoint to the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the dish in the oven at 300°F (150°C) until heated through, or microwave individual portions. Be mindful that the fish may become slightly more delicate upon reheating.

Nutritional Information

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	333 kcal
Calories from Fat		84 kcal
Total Fat	9.3 g	14%
Saturated Fat	4.3 g	21%
Cholesterol	167.6 mg	55%
Sodium	227.5 mg	9%
Total Carbohydrate	17.8 g	5%
Dietary Fiber	4.1 g	16%
Sugars	7.8 g	31%
Protein	44.3 g	88%

Variations & Substitutions

If you can’t find dried limes, a squeeze of fresh lime juice added at the end of cooking can offer a similar bright acidity, though it won’t impart the same complex, earthy notes. For a spicier kick, you could reintroduce the red pepper flakes or add a pinch of cayenne pepper to the spice blend. Any thick, white fish that holds up well to baking can be used. For a vegetarian variation, consider using thick slices of firm tofu or substantial vegetables like eggplant or cauliflower, ensuring they are pre-cooked or have a similar cooking time to the onions.

FAQs

Q: What is “loomi” and why is it used in this dish?
A: Loomi, or dried limes, are a quintessential Middle Eastern ingredient that adds a unique sour, tangy, and slightly smoky flavor to dishes. They are typically used for their essence rather than being eaten whole.

Q: My pomegranate molasses is very thick. How can I easily dissolve it?
A: Gently warming the water before mixing it with the pomegranate molasses can help it dissolve more smoothly and evenly, ensuring a well-distributed flavor in your dish.

Q: Can I use a different type of fish?
A: Yes, as long as it’s a thick, white fish fillet that can withstand baking without drying out, such as cod, halibut, or sea bass.

Q: What does “tibsi” refer to in the dish’s name?
A: “Tibsi” refers to the traditional earthenware pot in which this dish is often baked, contributing to its slow, even cooking and moist results.

Q: Is it important to cut slits in the dried limes?
A: Yes, cutting slits in the dried limes allows their potent flavor to infuse more effectively into the surrounding ingredients during the baking process.

Final Thoughts

Samak Tibsi is a testament to the beauty of simple, fresh ingredients transformed by aromatic spices and patient cooking. It’s a dish that speaks of warmth, generosity, and the vibrant culinary heritage of Iraq. I encourage you to embrace the fragrant spices, the tangy pomegranate, and the tender fish in this dish. Prepare it for your loved ones, share the stories it evokes, and savor every comforting bite. It pairs wonderfully with a refreshing glass of iced mint tea, allowing the flavors of the dish to truly sing. Enjoy the journey this recipe takes you on, from your kitchen to the heart of Iraqi cuisine.