In a small bowl, mix the garlic with ground cumin, salt and pepper to taste. Use this mixture to season the fish on all sides and set aside.

Rinse the rice under cold running water and set aside to drain. Add a generous pinch of saffron to 475ml of freshly boiled water and leave it to infuse for a few minutes.

In a medium saucepan, heat 50ml of the oil over medium heat and fry the onions with the turmeric until golden brown. Add the drained rice and a generous pinch of salt. Stir the rice, then add the saffron water. Bring to the boil, lower the heat to a simmer, cover the pan and cook for about 20 minutes, until the rice is tender.

To make the khalta, soak the raisins in hot water for 30 minutes to plump them up. Drain and set aside. Heat the oil in a large frying pan over medium heat. Add the grated onions and cook until they soften and begin to colour. Add the raisins, pine nuts and almonds and stir continuously until the mixture is golden brown. Drain on kitchen paper to remove excess oil.

Meanwhile, coat each piece of fish with flour and shake off the excess. Using the same frying pan used to make the khalta, heat the remaining oil and fry the seasoned fish for 3 to 4 minutes on each side, until cooked through and golden brown. Place the fish on kitchen paper to drain off the excess oil.

To assemble, use a medium-sized bowl as a mould. Place half the rice in the bottom of the bowl. Arrange the fried fish over the rice, then place the remaining rice on top. Press down gently with the back of a spoon. Invert the bowl onto a platter and turn out the rice mound. Spoon the khalta over the top and sides. Any remaining fish can be arranged around the rice. Serve immediately.