Sayadieh
Levantine fisherman's dish of spiced rice cooked with caramelized onion stock, topped with golden-fried fish and toasted pine nuts. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 800 g white fish fillets
- 400 g long-grain rice
- 4 pc onions
- 2 tsp ground cumin
- 1 tsp ground caraway
- 1 tsp ground turmeric
- 60 g pine nuts
- 800 ml fish stock
- 80 ml olive oil
- 2 tsp salt
- 1 pc lemon
Steps
- Slice the onions and fry in olive oil for 25 minutes until very dark, then blend half with stock.
- Season the fish with cumin, salt and lemon zest, then pan-fry until just cooked and set aside.
- Toast rice in oil with caraway and turmeric, then pour in the dark onion stock.
- Cover and simmer for 18 minutes until the rice is tender and amber-colored.
- Toast pine nuts in a dry pan until golden.
- Mound the rice on a platter, top with fish and pine nuts and serve with lemon wedges.
Diet tags are added by the recipe's author.