Mains
ChefOla Faour
Fish Sayadieh (Sayadiyah)
Fish Sayadieh — a very special, elegant dish. To ensure success, two conditions are important: use the proper Sayadieh spice blend and brown the onions until very dark. Full details in the recipe.
صيادية سمك.. وصفة فاخرة معتبرة .. يمكن الاستعاضة عن المنسف بهذا الطبق
Ingredients
Start here, then move straight into the method.
- Fish, of your choice
- Basmati rice, soaked and drained
- 6 large onions
- Vegetable oil
- Fish spice blend: a mix of seven spices plus caraway, garlic powder, onion powder and fine cumin
- 1 teaspoon annatto or turmeric (for color)
- 1 teaspoon salt
- Fried nuts for garnish
- Fish stock prepared in advance (can be kept frozen until needed)
- للمزيد من وصفات الارز الشهية اليكم تطبيقة رز عدجاج
- سمك سلمون مع الكريمة والسبانخ من وصفات رنا المميزة ايضاً
Method
Follow the cooking sequence without leaving the page.
- First, fry the fish in plenty of hot oil until cooked
- In the same pot, discard the oil used for frying the fish, add a little fresh oil, and fry the onion wedges until they turn very dark
- Drain the onions from the oil and set them aside
- Place a clean pot, put in the reserved onions, then add the rice, salt, spices, and two cups of fish stock for every cup of rice
- Let the stock come to a boil, and when it reaches the level of the rice, reduce the heat and cover the pot
- Leave the Sayadiyah on low heat until the rice is cooked
- Transfer the Sayadiyah to a serving dish, remove the bones from the fried fish, and place the fish over the rice
- Garnish the Sayadiyah with fried nuts and crispy onions as desired. You can also serve tartar or tahini sauce alongside it
- Also from Rana: Salmon with cream and spinach
Recipe tags
MainsInternationalPescatarianDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- تطبيقة رز عدجاج
- سمك سلمون مع الكريمة والسبانخ
