Melt butter in a large pan over medium heat.

Add diced onions and garlic and cook until tender.

Incorporate Arabic spice mix, ensuring it's well combined.

Carefully add fish pieces, cooking each side for approximately one minute until lightly pink-white. Avoid overcooking.

Remove the fish and onion mixture from the pan and set aside.

Add tomato paste and vegetable bouillon cube to the pan and cook briefly.

Introduce rice and water to the pan.

Gently place the fish mixture on top of the rice.

Increase heat to high and bring to a full boil, then cover the pan.

Reduce heat to low and simmer until both rice and fish are thoroughly cooked. Adjust the time based on fish fillet thickness and rice type.

Once cooked, arrange the fish kabsa on a serving platter.

Garnish with fresh cilantro and toasted pine nuts.

Serve with a fresh salad.