How To Make Sayadieh
Sayadieh is a delicious aromatic fish and rice recipe with origins in Lebanon and Syria. However, it is also famous in other Middle Eastern countries. It is a simple recipe and contains fewer ingredients, including filets, rice, and onions. Let us discuss how to make Sayadieh. Read on!
Ingredients
- Four tablespoons of olive oil
- A half teaspoon of allspice
- A half teaspoon of ground coriander
- A half teaspoon of ground cumin seeds
- ¼ cup of toasted pine nuts
- One large yellow onion
- One or two cups of water
- ¾ cup of basmati white rice
- ¾ pounds of skinned fillet
- Salt and black pepper to taste
Instructions
- Mix ¼ teaspoon of each spice with olive oil in a small bowl
- Dry the fillet (fish) and cut it into large chunks
- Apply the spice mixture to each piece and set aside
- Heat one tablespoon of olive oil on a medium heat
- Add pine nuts to the olive oil and cook for a few minutes
- Set aside these nuts in a small bowl lined with a paper towel
- Add two tablespoons of olive oil to the frying pan
- Cook the onion slices on medium heat
- Transfer the cooked onions to two sheets of paper towel
- The purpose is to pat the oil off
- Rinse the white basmati rice and transfer it to the pot
- Add ¼ teaspoon of each spice and ¾ of the onion slices
- Mix the toasted rice with onions and spices on a low flame for two minutes
- Add a half cup of water and salt and bring to a boil
- Cover the pan and simmer for twenty minutes
- The purpose is to make the rice tenderer
- Add a small amount of olive oil to the frying pan while the rice cooks
- Sear the seasoned fish for three minutes on a medium heat
- Make a bed of rice and place fish chunks on top of it
- Garnish the dish with toasted nuts, parsley, and onion slices
- Enjoy the delicious Sayadieh with your family or friends
