How to Make Sayyadiya Rice

Ingredients

• 2 kg fish
• 5 dry onions
• 4 cups basmati or long-grain (American) rice
• Oil for frying
• 1 tablespoon "Aqda Safra" or turmeric
• 1 tablespoon cinnamon
• Bay leaves
• Click the link for more fish recipes: Sanjari-style whole grilled fish (opened from the back and grilled)

Method

1. Clean the fish, rub it with lemon, wash and drain it.
2. Salt the fish and deep-fry it in plenty of oil.
3. Remove the bones and set the fish flesh aside.
4. Take a tablespoon of fish oil and a little vegetable oil, and in a pan fry the coarsely chopped onion until it softens.
5. Take the bones and the fish head and put them in a pot, cover with water and boil with bay leaves so the broth takes on a fish flavor.
6. Wash and drain the rice, then add 1 tablespoon cinnamon, salt, and 1 tablespoon of al-‘uqdah al-safra or turmeric, and toss lightly so the rice mixes with the spices.
7. Place a layer of rice in the bottom of the pot you will cook the sayyadiya in, then a layer of fish and onions, then more rice.
8. Strain the stock from the bones and pour it over the rice so the liquid sits 1 cm above the rice level.
9. When the water boils, cover the pot and leave it on low heat until the rice is cooked.
10. Serve the sayyadiya with tarator or tahini sauce.
11. Israa Salem Smak
12. Click the link for more ways to cook fish: Sanjari fish butterflied and grilled