Sayadiya

🛒 Ingredients

• Cod Fillet 600 g · 492 kcal
• Basmati Rice (uncooked) 300 g · 1095 kcal
• Onions 400 g · 160 kcal
• Olive Oil 50 g · 442 kcal
• Fish Stock 750 g · 53 kcal
• Cumin Powder 5 g · 19 kcal
• Allspice 2 g · 5 kcal
• Turmeric Powder 2 g · 7 kcal
• Coriander Powder 2 g · 6 kcal
• Black Pepper 2 g · 5 kcal
• Lemon Juice 20 g · 4 kcal
• Fresh Parsley 10 g · 4 kcal
• Pine Nuts 20 g · 135 kcal

👨‍🍳 Instructions

1. Season cod fillets with salt, black pepper, and lemon juice. Set aside.
2. Slice onions thinly. In a large pot or deep pan, heat olive oil over medium-low heat. Add onions and cook slowly, stirring occasionally, until deeply caramelized and dark brown, about 30-40 minutes.
3. Remove about a quarter of the caramelized onions for garnish. To the remaining onions in the pot, add cumin, allspice, turmeric, and coriander powder. Sauté for 1-2 minutes until fragrant.
4. Stir in the basmati rice until coated. Pour in the fish stock and bring to a boil. Season with salt and black pepper.
5. Reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid. Do not lift the lid during cooking.
6. While rice is simmering, pan-fry or bake the cod fillets until cooked through and flaky, about 3-5 minutes per side for pan-frying or 10-15 minutes in a 180°C (350°F) oven.
7. Gently fluff the rice with a fork. Spoon the rice onto serving plates. Top with the cooked fish fillets, the reserved caramelized onions, toasted pine nuts, and fresh parsley. Serve immediately.