Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, the classic sayadieh: lebanese fish with rice. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sayadieh Samak is a Lebanese fish and rice recipe similar to biryani but the flavors are definitely Middle Eastern. This Arabic recipe uses fresh Mediterranean fish, such as snapper, Raquette or grouper cooked in rice with almonds and pine nuts, coriander and lemon. Another classic Lebanese dish I grew up eating is called Sayadieh, which is basically a Middle Eastern fish and rice dish.
The Classic Sayadieh: Lebanese Fish with Rice is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. The Classic Sayadieh: Lebanese Fish with Rice is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook the classic sayadieh: lebanese fish with rice using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make The Classic Sayadieh: Lebanese Fish with Rice:
- Get 2 kg sea bass, or any other large white fish such as red snapper or cod
- Get 3 cups long grain rice, rinsed and drained
- Make ready 3 large onions
- Make ready 3 tablespoons olive oil
- Prepare 3/4 cup vegetable oil
- Get 1/2 cup raw pine nuts
- Take 1/2 cups almonds
- Prepare 1/2 teaspoon turmeric
- Prepare 1 teaspoon cumin
- Take 1 teaspoon caraway
- Prepare 1/4 teaspoon cinnamon
- Take 2 teaspoons salt
This dish is baked fish pulao, a classic, I think, from Lebanon (that's what my Lebanese friends tell me!). Any white, firm fish can be used for this dish. The rice is always topped with crispy-fried caramelised onions and roasted pine nuts. Please note, for baharat spice mix, you may go to Recipe.
Steps to make The Classic Sayadieh: Lebanese Fish with Rice:
- In a pan, fry the almonds and pine nuts in 3 tablespoons vegetable oil until they turn light brown. Remove from pan and set aside on a kitchen absorbent paper. Reserve the pan for frying the fish.
- Rub the inside and outside of the fish with some salt and olive oil.
- Add the remaining vegetable oil to the pan and fry the fish until tender. Turn off the heat.
- Remove the fish from the pan and keep the oil in the pan.
- Peel the skin off, and remove the bones and head. Discard the bones and keep the head. Cut the fish flesh into big serving pieces and set aside.
- Fry the onions, in the reserved oil in the pan, until crispy and brown in color. Remove 3 tablespoons of the fried onions and keep aside for the garnish.
- Add the fish head, the spices, and 4 cups of hot water to the fried onions in the pan. Cover the pan and let it simmer for 30 min on medium heat or until the onions become very soft.
- Remove the fish head. Bring the sauce to a boil then add the rice. Cover the pan and cook the rice over low heat for 25 min. Add more hot water if needed and taste to see if more salt and seasoning is needed. The rice is cooked when all water has evaporated.
- Put the rice in a serving plate. Place the fried fish pieces on top and sprinkle with the fried onions, pine nuts and almonds. Serve immediately.
Sayadieh is a seasoned fish and rice dish from Lebanese cuisine, made with cumin and other spices. The spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander. This traditional combination of rice and fish is typically prepared with white fish such as sea bass or red snapper. The fish is fried or baked separately, while the rice is cooked in a special fish broth that is prepared with fried onions and bahārāt - a traditional Where to eat the best Sayadieh in the world. Sayadieh Fish with Rice is a Flour & Grain and Seafood recipe.
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