Saffron Mixture: in a bowl add 1/4 cup rose water and A pinch of saffron. Soak the saffron in the rose water overnight. or (Shortcut: Heat the mixture in the microwave for 1 minute to release the color and aroma quickly.)

In the rice cooker pot, add 2 cups well-rinsed rice, 2 cups chicken stock, 8 cardamom pods (Note: Remove these after the rice is cooked), 1/2 teaspoon salt, A drizzle of olive oil, The prepared saffron mixture, 1/4 teaspoon turmeric (optional), mix well, close the lit and cook.

Prepare Fish & Seasoning: in the baking sheet, put 4 fillets of Orange Roughy (or your choice of white fish)

In a bowl, making the dressing to pour over the fish, Add 1 tablespoon chopped garlic, 1 tablespoon chopped parsley, 3 teaspoons olive oil, 1/4 teaspoon salt, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard , mix well, and pour over the fish tray.

Add Lemon slices and Tomatoes around the baking tray.

Bake in a preheated oven at 400°F for 15–20 minutes (depending on the thickness of your fish).

Make Sautéed Mushrooms:

In the pan, add 1/2 tablespoon butter and 2 tablespoons chopped garlic. Stir a couple minutes.

Add 1 lb shredded oyster mushrooms (or your choice of mushrooms), A pinch of salt, stir until cooked or until most of the moisture has evaporated.

Add Chopped Parsley (optional) and turn off the stove.

The Sauteed mushroom is Done!

After 20 minutes , The fish is perfectly cooked!

Same as the rice, Now that it is cooked, remove all the cardamom pods out and throw away.

I like to add about 5 teaspoons of rose water to the cooked rice for maximum aroma.

Close the lid and let it sit (or steam) for about 5 minutes. It's ready to serve!

Time to Enjoy! The entire meal comes together in less than 30 minutes.