Fish Sayadieh

Ingredients

• Vegetable oil for frying the fish
• 1 kilogram white fish fillet, or any type of fish
• 3 medium onions, chopped
• 1/2 cup pine nuts
• 2 cups long-grain white rice
• 2 1/2 tablespoons ground cumin
• 1/2 teaspoon finely ground cinnamon
• A pinch of nutmeg
• 3 1/2 cups or 875 ml water
• 2 tablespoons lemon juice
• 2 vegetable stock cubes
• This wonderful homemade fish sayadieh recipe is from a friend of the Shou Tabeokhin Elyoum site:
• Nada Hodroj

Method

1. Put the oil in a large nonstick pot or saucepan over the heat until very hot. Fry the fish fillets on both sides until golden brown. Remove the fish from the heat and set aside.
2. Add the onions and pine nuts to the pot and cook over medium heat for 10 minutes, or until the onions are a deep brown but not burnt.
   Timers: 10 min
3. Add the rice, cumin, and cinnamon, and stir for 1 minute. Then add the water, lemon juice, and stock cubes, and leave the mixture over the heat until it comes to a boil.
   Timers: 1 min
4. Place the fish fillets over the rice in the pot, then cover and cook on low heat for 25 minutes, or until the rice is well cooked.
   Timers: 25 min
5. Carefully remove the fish fillets from the pot, then spoon the rice into a large serving dish and arrange the fish fillets on top.
6. Garnish the sayadieh with the fried onions, fried pine nuts, and lemon wedges.