A fun spin on a Persian classic by adding spicy pork chorizo!
Garnish with the mint leaves (tearing just before adding).
Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and lemon labneh.
In a bowl, combine the ingredients; season with salt and pepper. Stir to combine.
Season with salt and pepper. Set aside to marinate.
In a bowl, combine the ingredients.
Add the seasoned fish, skin side down. When done turn off the heat.
In the same pan, heat a drizzle of olive oil on medium.
Pat the fish dry with paper towels; season on both sides with enough of the za’atar to coat (you may have extra).
Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through.
In medium pan (nonstick, if you have one), heat olive oil on medium-high.
Taste, then season with salt and pepper if desired.
Meanwhile, to the pot of cooked rice, add the cooked chorizo, chopped dates, and chopped pistachios. Season with salt and pepper; stir to combine.
Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Add the rice. Cook, uncovered.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
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