Jesheed

Jesheed is a coastal Gulf specialty that showcases the gentle sweetness of the sea balanced with warm aromatics and citrusy depth. In many seaside communities, cooks simmer tender flakes of baby shark with fragrant spices and tangy dried black lime, then present it with pillowy mounds of basmati rice. The dish’s roots are intertwined with fishing traditions, where nothing went to waste and flavor was coaxed from simple staples using clarified butter like ghee, slow heat, and patience. Today, it’s a comforting centerpiece for family tables and gatherings, prized for its balanced spice, bright finish, and the satisfying contrast of delicate grains and savory fish.

Ingredients

• 800 g baby shark, skinless chunks (see substitution for white fish)
• 2 cups basmati rice, rinsed well
• 3 tbsp ghee
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tsp grated ginger
• 1 tsp turmeric
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• ½ tsp freshly ground black pepper
• 1 small stick cinnamon
• 3 pods cardamom, lightly crushed
• 2 whole cloves
• 1 piece dried black lime, pierced
• 2 bay leaves
• 1–2 chopped green chili (to taste)
• ½ cup chopped fresh coriander
• 1 lemon, cut into wedges, plus 1 tbsp juice
• salt, to taste
• 5 cups hot water (more as needed)
• 2 tbsp white vinegar (optional, for rinsing fish)

Preparation

Prep the fish and rice

1. Rinse the pieces of baby shark under cold water. If desired, briefly soak in a bowl of cold water with the white vinegar and a pinch of salt for about 10 minutes to remove any excess scent. Rinse again and pat dry.
2. Place the basmati rice in a bowl, cover with plenty of cold water, and let it sit for 20 minutes. Drain just before cooking.
3. In a small dish, combine the ground spices: turmeric, cumin, ground coriander, and a pinch of salt. This will be your quick seasoning blend.

Cooking

Gently simmer and shred the fish

1. In a medium pot, bring 3 cups of water to a gentle boil with the bay leaves and crushed cardamom. Add the baby shark, reduce heat, and simmer until just cooked through, about 20 minutes. Skim any foam.
2. Lift out the baby shark; discard the aromatics. When cool enough to handle, flake the fish into bite-size shreds, removing any cartilage. Sprinkle over half the spice blend (turmeric, cumin, ground coriander, and salt) and toss to coat.

Build the aromatic base

1. In a wide pan, melt the ghee over medium heat. Add the chopped onion with a pinch of salt and cook, stirring, until golden, about 8 minutes.
2. Stir in the garlic, grated ginger, and chopped green chili; cook until fragrant, 1 minute.
3. Add the remaining spice blend along with the cinnamon stick and cloves; toast the spices briefly, 30 seconds.
4. Fold in the seasoned shreds of baby shark and the pierced dried black lime. Moisten with a splash of hot water if the pan looks dry. Cook, stirring gently, until the flavors marry, about 5 minutes. Adjust with salt and a touch more black pepper to taste. Finish with 1 tbsp of lemon juice and half the chopped fresh coriander. Remove the cinnamon stick and the dried black lime.

Cook the rice

1. In a saucepan, combine the drained basmati rice with 2 cups hot water and a pinch of salt. Bring to a gentle simmer, cover, and cook over low heat until the grains are tender and the liquid is absorbed, about 12 minutes.
2. Remove from heat and let the basmati rice rest, covered, for 5 minutes. Fluff with a fork.

How to Serve and Enjoy

Spoon the fragrant baby shark mixture alongside a generous bed of basmati rice. Drizzle a little melted ghee over the top, shower with the remaining fresh coriander, and offer wedges of lemon for squeezing at the table. For extra heat, set out finely chopped green chili. Each bite should balance the buttery warmth, the citrusy lift of lemon, and the gentle depth from the dried black lime.

Substitutions and Tips

• If you cannot source baby shark, use firm, mild white fish fillets; poach gently and flake as directed.
• No dried black lime? Use a combination of extra lemon zest and juice, and simmer a little longer to concentrate the flavor.
• For a richer finish, stir in an extra teaspoon of ghee just before serving.
• Season thoughtfully: add salt in stages and taste, as the reduction and spices intensify over time.

Storage

Refrigerate leftover baby shark mixture in an airtight container for up to 3 days. Rewarm gently with a spoonful of hot water and a dab of ghee. The cooked basmati rice is best fresh but can be chilled and reheated thoroughly; sprinkle on a few drops of water before reheating to restore moisture.