Sayadia Fish Rice Recipes

SAYADIEH

Sayadieh image

This authentic Sayadieh recipe is also known as Lebanese Rice and Fish - made with perfectly seasoned fluffy rice & pan fried fish, topped with toasted nuts

Provided by Yumna Jawad

Categories Entree

Time 55m

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil (divided)
3-4 onions (chopped)
2 cups basmati white rice
1 teaspoon salt (plus more for fish)
½ teaspoon black pepper (plus more for fish)
1 teaspoon turmeric
½ teaspoon coriander
½ teaspoon cinnamon
¼ teaspoon ground ginger
1 ½ pounds cod fish fillets
½ cup silvered toasted almonds (for serving)
2 tablespoons chopped parsley (for serving)

Steps:

In a large deep skillet, heat 2 tablespoons of olive oil on medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
Rinse the rice, then transfer to the pot of onions. Season with salt, pepper, turmeric, coriander, cinnamon and ginger. Toss well to combine and toast the rice lightly with the spices, about 5 minutes.
Add 4 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
While the rice is cooking, season the fish with salt and pepper on both sides. Fry on a skillet with the remaining 2 tablespoons olive oil, working in two batches to avoid over-crowding the skillet.
Serve the cooked fish broken up in chunks or whole on top of the rice mixture. Add toasted almond and parsley on top.

Nutrition Facts : Calories 359 kcal, Carbohydrate 43 g, Protein 20 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 488 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SYRIAN RICE WITH MEAT

Syrian Rice with Meat image

A Syrian rice dish with spiced meat and pine nuts.

Provided by SGEORGE952

Categories Main Dish Recipes Bowls

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter
2 pounds ground beef
2 teaspoons salt
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
4 ½ cups chicken broth
2 cups long grain white rice
2 tablespoons butter
½ cup pine nuts

Steps:

Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and mix in salt, allspice, cinnamon, and black pepper. Cook until beef is browned, 7 to 10 minutes.
Add chicken broth and rice to the saucepan. Cover and bring to a boil. Reduce heat to low and cook until liquid is absorbed, about 20 minutes.
Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add pine nuts and cook until lightly browned, 3 to 5 minutes.
Mix pine nuts into rice and meat mixture before serving.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 52.2 g, Cholesterol 126.9 mg, Fat 35.9 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 15.3 g, Sodium 1820.5 mg, Sugar 1.4 g

EGYPTIAN SAYYADIAH - FISH WITH RICE

Egyptian Sayyadiah - Fish With Rice image

I have not as yet tried this. I'm posting it for Zaar World Tour III. I'm not counting the time for cleaning the fish as most of us buy them pre-cleaned.

Provided by Annacia

Categories Egyptian

Time 1h8m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 (12 ounce) whole fish, each about 12 oz
1 lemon, juice of
salt, to taste
fresh ground black pepper, to taste
3 garlic cloves, crushed
1 teaspoon ground cumin
2 medium onions, chopped
2 tablespoons oil
2 cups long grain rice
3 1/2 cups hot water
flour
oil (for frying, preferably olive oil)
lemon wedge (to garnish)
parsley sprig (to garnish)

Steps:

Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
Rinse and wipe dry.
Rub surfaces and cavities with lemon juice, salt and pepper.
Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
Wash rice, drain and add to onions.
Stir over medium heat for 2-3 minutes, then add the hot water.
Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
Remove fish and keep it hot.
Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.