Preheat the oven to 350 degrees F.
For the tarator:
Place the tahini, 1/4 cup water, 2 tablespoons lemon juice, the garlic, salt, cumin, and cayenne in a blender and process on high speed. With the machine running, continue adding more water 1 to 2 tablespoons at a time until it becomes a smooth sauce with the consistency of mayonnaise. Add the parsley and process to incorporate. Adjust seasoning, to taste, with additional lemon juice or spices. Transfer to another container.
For the Fried fish:
In a small bowl, combine the black pepper, ginger, cumin, allspice, cinnamon, cloves, nutmeg, and fenugreek. Stir to combine.
In a medium pot, heat 2 tablespoons of the oil over medium-high heat. Add the pine nuts and cook, stirring, until golden brown and fragrant. Remove with a slotted spoon. Add the onions and fry, stirring, until golden. Add the rice, 1/2 teaspoon salt, turmeric, and 1/4 teaspoon of the mixed spices. Cook, stirring, until fragrant and the rice is coated with oil, 1 minute. Add the water. Reduce the heat to low, cover, and simmer without stirring until the water is absorbed and the rice is fluffy, about 20 minutes. Remove from the heat and let sit without stirring for 10 minutes. While the rice is cooking, cook the fish.
In a large saute pan, heat enough oil to come 1/2-inch up the sides of the pan over high heat until hot but not smoking.
In a shallow bowl, combine the flour, remaining spice blend, and remaining 1/2 teaspoon salt. Dredge the fish fillets in the seasoned flour to coat on both sides, shaking to remove any excess. Add to the hot oil in batches, if necessary, and cook until golden brown, about 2 minutes per side, shaking the pan to prevent the fish from sticking. Remove and drain on paper towels.
Fluff the rice with a fork and add the fried pine nuts, stirring to incorporate. Divide among 4 plates and top with the fish. Spoon the sauce over the fish, garnish with parsley and drizzle with pomegranate molasses and chili oil. Serve with lemon wedges, and serve immediately.
Yield: 4 servings