Sayadieh
Sayadieh is a fishermen's rice dish scented with caramelised onions and warm spices, topped with firm white fish and nuts. The dark onion stock gives the rice its signature colour.
From Chef Ilhama’s recipe collection
Photo: young shanahan — https://www.flickr.com/photos/youngshanahan/14748816609/ · CC BY 2.0 · Sources
How do you make Sayadieh?
Sayadieh uses 8 ingredients and 5 clear steps. Allow 1 hour 15 minutes; the recipe yields 6 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Sayadieh is a fishermen's rice dish scented with caramelised onions and warm spices, topped with firm white fish and nuts. The dark onion stock gives the rice its signature colour.
5 steps
Cook onions slowly in oil until deep brown; reserve one third for garnish.
Blend the remaining onions into warm fish stock with cumin, cinnamon, salt and pepper.
Toast rinsed rice briefly, add measured onion stock, cover and cook until fluffy.
Season and pan-roast the fish until opaque and it reaches a safe internal temperature.
Spread rice on a platter and top with fish, reserved onions, nuts and lemon.
Serve with tahini-lemon sauce, toasted almonds and a chopped herb salad.
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