Simple Way to Prepare Tasty The Classic Sayadieh: Lebanese Fish with Rice

The Classic Sayadieh: Lebanese Fish with Rice Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “The Classic Sayadieh: Lebanese Fish with Rice” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of The Classic Sayadieh: Lebanese Fish with Rice

1. Make ready 2 kg of sea bass, or any other large white fish such as red snapper or cod.
2. It’s 3 cups of long grain rice, rinsed and drained.
3. Make ready 3 of large onions.
4. Prepare 3 tablespoons of olive oil.
5. You need 3/4 cup of vegetable oil.
6. Make ready 1/2 cup of raw pine nuts.
7. Make ready 1/2 cups of almonds.
8. Take 1/2 teaspoon of turmeric.
9. Make ready 1 teaspoon of cumin.
10. Prepare 1 teaspoon of caraway.
11. Take 1/4 teaspoon of cinnamon.
12. You need 2 teaspoons of salt.

It's a unique recipe but made with.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.

The Classic Sayadieh: Lebanese Fish with Rice instructions

1. 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..
2. Rub the inside and outside of the fish with some salt and olive oil..
3. Add the remaining vegetable oil to the pan and fry the fish until tender. Turn off the heat..
4. Remove the fish from the pan and keep the oil in the pan..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..

Rice is cooked with caramelized onion and fragrant spices with 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.

Please note, for baharat spice mix, you may go to Recipe.The best parts about sayadieh, the classic Lebanese fish and rice dish, are the caramelised onions and aromatic fish stock used to cook the rice.Lightly season the fish with salt and pepper, add to the pan and cook until crispy on both side.Remove from the pan, leaving the oil in the pan, and drain.Sayadieh is a seasoned fish and rice dish from Lebanese cuisine, made with cumin and other spices.