The Classic Sayadieh: Lebanese Fish with Rice
The Classic Sayadieh: Lebanese Fish with Rice

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, the classic sayadieh: lebanese fish with rice. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The Classic Sayadieh: Lebanese Fish with Rice is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. The Classic Sayadieh: Lebanese Fish with Rice is something which I have loved my entire life. They’re fine and they look fantastic.

The Classic Sayadieh: Lebanese Fish with Rice A family dish prepared with rice and fish then garnished with fried onions, almonds and pine nuts. This classic family favorite recipe that is full of warm Mediterranean spices, sweet caramelized onions and perfectly cooked pieces of fish. It's a unique recipe but made with easily accessible ingredients!

To begin with this recipe, we must first prepare a few components. You can have the classic sayadieh: lebanese fish with rice using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make The Classic Sayadieh: Lebanese Fish with Rice:
  1. Prepare 2 kg sea bass, or any other large white fish such as red snapper or cod
  2. Make ready 3 cups long grain rice, rinsed and drained
  3. Get 3 large onions
  4. Make ready 3 tablespoons olive oil
  5. Take 3/4 cup vegetable oil
  6. Prepare 1/2 cup raw pine nuts
  7. Prepare 1/2 cups almonds
  8. Prepare 1/2 teaspoon turmeric
  9. Take 1 teaspoon cumin
  10. Get 1 teaspoon caraway
  11. Make ready 1/4 teaspoon cinnamon
  12. Make ready 2 teaspoons salt

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. Msallam Lebanon is known as one of the Mediterranean Sea side countries, where Lebanese people adore the sea, marine activities, fishing and cooking what they fish, they created some seafood recipes including the famous Fish Sayadieh "Lebanese Rice and Fish". Heat the butter in a large frying pan over medium heat, add the onion and cook until starting to soften. This dish is baked fish pulao, a classic, I think, from Lebanon (that's what my Lebanese friends tell me!).

Instructions to make The Classic Sayadieh: Lebanese Fish with Rice:
  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.

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 name of today's dish is 'Sayadiah' or in simpler terms, fish with rice. This is an Arabian dish, especially common along the coastal regions of Yemen. A variation of this dish can be found in Lebanese cuisine where the fish is grilled or fried and then layered with yellow saffron rice.

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