Sayadieh (Fish With Spiced Rice)

Authorbaidoone
RatingDifficultyIntermediate

A family dish prepared with rice and fish then garnished with fried onions and pine nuts.

Yields4 Servings
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins
 2.20 lbs (1 Kg) fish cut in pieces
 6 ⅓ cups (1 1/2 Liter) water
 3 large onions, chopped
 2 cups long grain rice
 3 tbsp oil
 2 tsp salt
 1 tsp pepper
 1 tsp cumin
 2 tsp pine nuts, grilled (optional)
Tarator Sauce
 1 cup fish stock
 ½ cup lemon juice
 ½ cup tahini (sesame paste)
 Salt to Taste
1

Heat oil in a saucepan. Add the head of the fish (or a little piece of fish if using fillet), and 1 chopped onion. Cook for 5 minutes. Add the water, cumin, pepper and salt. Lower the heat and simmer for about 25 minutes.

2

Strain the stock and keep it.

3

In a large skillet, heat 2 tbsp oil. Put the rest of chopped onions and fry until brown. Remove the onions and set aside.

4

Add the pieces of fish, and season it with salt and cumin. Fry until cooked.

5

In a large pot, heat 4½ cups of fish stock. Bring to a boil.

6

Add the rice and cook on low heat, about 20 minutes.

7

To make the tarator sauce, mix all the ingredients together until smooth.

8

Serving Tip: In a large dish, layer the rice, top it with pieces of fish and decorate with fried onions. Serve with tarator sauce.

Category

Ingredients

 2.20 lbs (1 Kg) fish cut in pieces
 6 ⅓ cups (1 1/2 Liter) water
 3 large onions, chopped
 2 cups long grain rice
 3 tbsp oil
 2 tsp salt
 1 tsp pepper
 1 tsp cumin
 2 tsp pine nuts, grilled (optional)
Tarator Sauce
 1 cup fish stock
 ½ cup lemon juice
 ½ cup tahini (sesame paste)
 Salt to Taste

Directions

1

Heat oil in a saucepan. Add the head of the fish (or a little piece of fish if using fillet), and 1 chopped onion. Cook for 5 minutes. Add the water, cumin, pepper and salt. Lower the heat and simmer for about 25 minutes.

2

Strain the stock and keep it.

3

In a large skillet, heat 2 tbsp oil. Put the rest of chopped onions and fry until brown. Remove the onions and set aside.

4

Add the pieces of fish, and season it with salt and cumin. Fry until cooked.

5

In a large pot, heat 4½ cups of fish stock. Bring to a boil.

6

Add the rice and cook on low heat, about 20 minutes.

7

To make the tarator sauce, mix all the ingredients together until smooth.

8

Serving Tip: In a large dish, layer the rice, top it with pieces of fish and decorate with fried onions. Serve with tarator sauce.

Sayadieh (Fish With Spiced Rice)
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