Sayadieh (Lebanese Rice & Fish)

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Category: - (463)
Origin: Lebanon
Source: Simply Lebanese

Sayadieh is a hearty entrée, complete with a protein, carbs, and loaded with flavor from warm spices, caramelized onions and toasted nuts. This Middle Eastern rice and fish dish is very versatile and can be made using many different types of fish.

Ingredients:

- 1 1/2 lb. Cod Fish
- 1/2 cup All-Purpose Flour
- 2 cups Basmati rice
- 2 Onions
- 1 tsp. Turmeric (Divided)
- 2 tsp. Cumin (Divided)
- 1 tsp. Seven Spices (Divided)
- 2 1/2 tsp. Salt (Divided)
- 1 tsp. Black Pepper (Divided)
- 1/4 cup Slivered Almonds or Pine Nuts
- 1/2 cup Vegetable Oil (For Frying)

Preparation:

- Begin by preheating your oil in a deep skillet.
- Prep your fish by patting it dry. In a small bowl, add the flour along with a ½ teaspoon of turmeric, one teaspoon of cumin, one teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to combine.
- Coat every piece of cod fish with the seasoned flour. Pan fry the fish, flipping over half way.
- Depending on the thickness of the fish, it needs about five minutes per side.
- Toast the nuts in the oil for a couple of minutes until golden brown. Set aside.
- Remove about half of the oil you used to fry the fish and set aside. Thinly slice the onions and using the remaining oil, pan fry the onions until light golden brown. Set aside half, and caramelize the remaining ones for a few more minutes. The caramelized onions will be for the top of the rice.
- Add the golden-brown onions along the washed basmati rice to the same skillet. Add the remaining spices and sauté for a couple of minutes. Add three cups of water, and bring to boil. Once the water is boiling, cook for about five minutes. Reduce the heat to the lowest heat, cover with a lid and cook until the rice is fluffy and tender, about 12 more minutes.
Flake the fish (or leave it whole) and top it on the fish along with the caramelized onions, and toasted nuts.-

Nutrition Values: