Sayadieh
Sayadieh
Sayadieh is simply fish and rice. This Lebanese dish is very easy to make as well as being fairly healthy. The rice contains a large amount of caramelized onions with flavors such as turmeric, coriander, cinnamon, and ginger. The fish is rubbed with olive oil, seasoned with salt and pepper, and baked in the oven. I used tilapia, but you can use any type of firm fleshed white fish such as cod, haddock, pollock, etc.
Ingredients
Rice
- 2 tbsp olive oil
- 1 large onion diced
- 2 cups basmati rice washed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 4 cups water
- 1/2 cup slivered almonds
Fish
- 2 large tilapia fillets or 4 small
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- parsley chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the onions for 15 minutes until they are cooked down and browned.
- Stir in the rice and all of the seasonings. Sauté for 5 minutes.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- While the rice is cooking, preheat the oven to 400 degrees. Rub the fish fillets with olive oil. Season with salt and pepper. Place the fillets on a rack on a baking sheet lined in foil.
- Bake the fish for 15 minutes. Let the fish rest for 5 minutes before serving.
- Dry toast the slivered almonds for 2 minutes over medium heat.
- Stir the toasted almonds the last minute of cooking.
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