Masgouf

Rinse the carp under cold water, pat dry with paper towels and make three deep diagonal slashes on each side of the fish, cutting down to the bone to allow the marinade to penetrate.

In a small bowl whisk together tamarind paste, pomegranate molasses, olive oil, turmeric, cumin, cinnamon, black pepper and salt until a smooth, thick glaze forms.

Rub the glaze generously over the entire fish, working it deep into the slashes and inside the cavity, then cover and refrigerate for at least 4 hours, preferably overnight.

Prepare a charcoal or wood fire and let it burn down to glowing embers with a steady, medium heat; the authentic Iraqi method uses tamarind wood for a subtle tangy smoke.

Rinse the basmati rice under cold water until clear, then cook in salted boiling water with a pinch of saffron until just tender; drain and keep warm covered.

Place the marinated carp flat on a wire grill over the embers, skin side down, and cook for about 25 minutes, basting every 5 minutes with leftover marinade mixed with a little olive oil.

Carefully flip the fish and grill the other side for another 20-25 minutes, continuing to baste, until the flesh is opaque, flaky and lightly charred at the edges.

Spread the cooked basmati rice on a large platter, place the grilled masgouf on top, and arrange the onion and tomato slices alongside, dusted with sumac.

Serve immediately with the lime wedges for squeezing over the fish and torn pieces of warm samoon flatbread to soak up the smoky juices.