SAYADIEH
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
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
SAYADIEH BI SAMAK (BAKED FISH WITH RICE)
This dish is baked fish pulao, a classic, I think, from Lebanon (that's what my Lebanese friends tell me!). Any white, firm fish can be used for this dish. The rice is always topped with crispy-fried caramelised onions and roasted pine nuts. Please note, for baharat spice mix, you may go to Recipe #224763.
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to gas mark 3/325F/170°C.
- Gut, scale and cut off the fish head (but keep it aside) then wash, clean and dry the fish.
- To caramelise the onions, heat half the oil in a pot and add the sliced onions.
- Let them cook on a gentle heat until darkish-brown in colour but not burned.
- Remove the onions from heat and place on kitchen paper.
- Reserve the oil in the pan for frying the fish head.
- To make the fish stock, add the fish head to the oil in the pan in which the onoins were cooked.
- Add 1 tsp baharat spice, 1/2 tsp ground cumin, salt and pepper and fry till browned (but careful not to burn the spices).
- When brown, add 8 cups water and let it boil for 45 minutes.
- Strain and use the stock to cook the rice.
- To prepare the rice, wash the rice 3 times and soak it for half an hour.
- Add half of the remaining oil to a large pot and when hot, add the rice, 1 tsp baharat spice mix and 1/2 tsp ground cumin.
- Stir-fry to seal the rice for 2-3 minutes but careful not to break the rice in the process.
- Keeping 1 cup of stock reserved aside, pour in the rest of the stock (should be 6 cups) over the rice.
- Bring the stock to boil, and once boiled reduce the heat and let it cook gently for about 20 minutes or until all the stock has been absorbed and the rice is cooked.
- Meanwhile, to bake the fish, using the remaining oil, grease a roasting tin and fish and about a tablespoon reserved for the spice mixture for the fish.
- Season the fish inside and outside with salt and pepper.
- In a small bowl add the remaining barahat spice mix and ground cumin and add in the reserved tablespoon of oil to blend it into a paste.
- Rub this spice mixture all over and inside the fish.
- Place the lemon slices inside the fish and put the fish in the roasting tin, pouring in half cup of water.
- Bake in the preheated oven for 1 hour.
- To make the sauce, heat the reserved cup of fish stock and add the juice of 1/2 a lemon, the let it boil to reduce and thicken.
- Remove from heat and strain.
- To serve, pile the cooked rice on a platter and top it with the whole fish (or you may cut the fish in pieces).
- Garnish with crispy caramelised fried onions and pine nuts and serve with the sauce on the side.
Nutrition Facts : Calories 1146.3, Fat 49.8, SaturatedFat 7.3, Cholesterol 279.2, Sodium 1473.7, Carbohydrate 86.5, Fiber 3.4, Sugar 2.8, Protein 84.7
SAYADIA FISH RICE
Make and share this Sayadia Fish Rice recipe from Food.com.
Provided by Dienia B.
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- sprinkle cumin on fish.
- saute fish in butter until brown
- take out brown onions and lastly pine nuts watch them they burn.
- butter casserole
- layer onionpine nut mixture
- then fish then rice repeat pour over salted water cover
- bake 350 oven for 1 hour or until rice is cooked uncover last 15 minutes.
Nutrition Facts : Calories 498.4, Fat 21.6, SaturatedFat 6.6, Cholesterol 85.2, Sodium 751.9, Carbohydrate 43.9, Fiber 1.9, Sugar 1.8, Protein 31.9
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