Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, the classic sayadieh: lebanese fish with rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The Classic Sayadieh: Lebanese Fish with Rice is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. The Classic Sayadieh: Lebanese Fish with Rice is something that I’ve loved my whole life.
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. Best sayadieh fish rice recipe !!!
To begin with this particular recipe, we must first prepare a few ingredients. You can have the classic sayadieh: lebanese fish with rice using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make The Classic Sayadieh: Lebanese Fish with Rice:
- Take 2 kg sea bass, or any other large white fish such as red snapper or cod
- Take 3 cups long grain rice, rinsed and drained
- Prepare 3 large onions
- Take 3 tablespoons olive oil
- Get 3/4 cup vegetable oil
- Prepare 1/2 cup raw pine nuts
- Make ready 1/2 cups almonds
- Take 1/2 teaspoon turmeric
- Get 1 teaspoon cumin
- Get 1 teaspoon caraway
- Get 1/4 teaspoon cinnamon
- Get 2 teaspoons salt
It includes abundance of fruits, vegetables, starches, red and white meat, fish. Another classic Lebanese dish I grew up eating is called Sayadieh, which is basically a Middle Eastern fish and rice dish. This classic family favorite recipe that is full of warm Mediterranean spices, sweet caramelized onions and perfectly cooked pieces of fish. It's a unique recipe but made with.
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.
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. Sayadieh is a delicious and robust Lebanese-style fish dish.
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