Baluchi Tuna Rice Soup

Sauté the onions in a pot over medium heat until they soften and become translucent.

Add the minced garlic, chopped chilies, and tomato paste; stir and cook for about 1 minute.

Stir in the canned tuna, salt, pepper, turmeric, mixed Omani spices, and the crushed lime; cook on low heat for 2–3 minutes to combine flavors.

Rinse the rice thoroughly, then soak it in water for 30 minutes; after soaking, blitz or pulse briefly to break up the grains.

Add the prepared rice to the pot along with 4 cups of water and the tamarind juice; bring the mixture to a boil.

Reduce the heat to low and simmer for 15–20 minutes, stirring occasionally, until the rice is tender and the soup reaches a thick, soupy consistency.

If the liquid is absorbed too much and the soup becomes dry, add a little extra water to maintain a soup‑like texture.

Transfer the soup to serving bowls, brush the surface with a small amount of ghee, and garnish with fresh coriander leaves, additional crushed lime, and lime wedges.