Sayadieh

A delicious Middle Eastern dish of fish and rice, sayadieh is known for it’s warm spices and caramelized onions.

Serves : 6 – 8
Prep Time : 15 MINUTES
Cooking Time : 30 – 40 MINUTES

Ingredients

Fish Fillet (of your choice) – 6, preferably Hammour or white fish of choice

Salt – to taste

Cumin – 1 1/2 tsp

Arabic 7 spice – 1 tsp

Ginger – 1 tbsp, grated

Garlic – 2 Cloves, crushed

Lemon – 1, juiced

Red/White Onion – 1, sliced, plus extra for garnishing

Water – 5 1/2 Cups

Basmati Rice – 4 Cups

Saffron – 1/2 tsp

Pine Nuts – 1/2 Cup, to garnish

Taratur (Tahini Mix) (*)

Dagoos (*)

– Marinate the fish slices in salt, 1 teaspoon of cumin, spice mix, ginger, garlic and lemon for approximately 1 hour.

– Deep fry the fish until cooked through, approximately 5 minutes.

– In a separate pan, heat 3 tablespoons of oil and sauté the onions, seasoning them with salt.

– Add the fish, then pour in 5 1/2 cups of water.

– Add the saffron and bring water to a boil, then cover while boiling and let the flavours infuse for 5 – 7 minutes.

– Add the rice, season again with salt and remaining 1/2 teaspoon of cumin.

– Once the water is back up to a boil, reduce to a medium simmer, then cover and let cook for approximately 30 minutes.

– Transfer dish to a serving platter, and top with the crispy fried onions and pine nuts.

– Serve with the ‘dagoos’ and ‘taratur’ on the side.

(*) Pantry recipes can be found in the yufeed app