Sayadieh (Lebanese Fish and Rice)

🛒 Ingredients

• White Fish Fillet (e.g., Cod or Snapper) 150 g · 123 kcal
• Basmati Rice (uncooked) 75 g · 274 kcal
• Onions 100 g · 40 kcal
• Olive Oil 14 g · 122 kcal
• Fish Broth 188 g · 10 kcal
• Pine Nuts 8 g · 54 kcal
• Mixed Spices (Cumin, Turmeric, Allspice, Coriander) 2 g · 8 kcal

👨‍🍳 Instructions

1. Pat fish fillets dry and season generously with salt and pepper. In a large pot or deep skillet, heat half of the olive oil over medium-high heat and sear the fish until golden brown and cooked through, about 3-4 minutes per side. Remove fish and set aside.
2. In the same pot, add the remaining olive oil and sauté the sliced onions over medium-low heat for 15-20 minutes, stirring occasionally, until they are deeply caramelized and tender. This is crucial for Sayadieh's distinctive flavor and color.
3. Add the rinsed basmati rice and all the mixed spices (cumin, turmeric, allspice, coriander) to the pot with the onions. Stir well to coat the rice with the spices and onion mixture, toasting for about 2 minutes.
4. Pour in the fish broth and bring to a boil. Reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
5. Once the rice is cooked, gently fluff it with a fork. Arrange the cooked fish fillets on top of the rice. In a small pan, quickly toast the pine nuts until golden brown. Serve Sayadieh hot, garnished with toasted pine nuts and fresh parsley (optional).