• Sep
  • 11
  • 2013

middle eastern rice + fish

I’m married to a Lebanese, but I’m embarrassed to say that I don’t really cook Lebanese food. Maybe because its not spicy enough for me? Though, this would have to be my favourite Lebanese dish. I tried it once at tayta’s (grandmother) and I absolutely loved it. I love fish, so this goes down really well. The Lebanese eat it with yogurt, but being the malay that I am, I have it with sambal! I think you can use any fish you want really, I made this with spanish mackerel and trevally, and both are nice.

RECIPE FOR LEBANESE SAYADIEH (FISH & RICE)
Adapted from Tayta and my Mother-in-Law
Serves: 4
Cook time: 45 minutes



Ingredients for sayadieh

2.5 cups uncooked long grain rice (I use basmati)
500g fish
2 tsp cummin powder
1 medium onion (diced)
2 tbsp pine nuts
Salt to taste
Yogurt (to serve)



Method for Sayadieh

1. Marinate fish with a bit of salt and turmeric and deep fry. Then de-bone and tear into into small pieces-set aside.
2. In a medium pot, saute onions in some of the leftover oil from the fish. Saute until onions are crispy and brown then add cummin powder.
3. Meanwhile, wash the rice and then add it into the pot along with the fish pieces. Cook for about 45minutes until rice is done.
4. In a small saucepan, lightly fry the pine nuts in a bit of oil until golden brown and set aside.
5.  Once the rice is cooked, topped with pine nuts and serve with yogurt.

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2 Responses to “middle eastern rice + fish”

  1. Fatima says:

    I use fish stock to cook the rice in which gives extra nice flavour (just ready made fish stock). Love it too :)

  2. Laila says:

    That dish looks so so good!

    xx

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