Print Options:

Sayadieh (Fish With Spiced Rice)

Yields4 ServingsPrep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

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

 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.

Nutrition Facts

Servings 0