middle-easternutama· 6 servings
≈4439 kkal · P 195.6g · L 246.6g · KH 384.6g (per recipe, TKPI estimate)
Sayadieh (Nasi Ikan Rempah Timur Tengah)
MBG-eligible
Sayadieh (Middle Eastern Spiced Fish and Rice)
Ingredients
- 1.5 kg white fish fillets (cod, haddock, or hammour), cut into large chunks
- 3 cups basmati rice, soaked 30 minutes and drained
- 4 large onions, thinly sliced
- 1/2 cup olive oil, divided
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1 teaspoon turmeric
- 2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 4 cups fish stock or water
- 1/2 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
Instructions
- 1Season fish chunks with 1 teaspoon salt, 1/2 teaspoon cumin, and pepper; set aside.
- 2Heat 1/4 cup olive oil in a large heavy pot over medium heat. Add sliced onions and cook 25-30 minutes, stirring frequently, until deeply caramelized and dark golden brown. Remove half for garnish.
- 3To the remaining onions in the pot, add remaining cumin, cinnamon, allspice, cardamom, turmeric, and 1 teaspoon salt. Stir 1 minute until fragrant.
- 4Add drained rice and stir gently to coat grains with spiced onions. Pour in fish stock, bring to boil, then reduce to low, cover, and simmer 15 minutes until rice is tender and liquid absorbed.
- 5While rice cooks, heat remaining 1/4 cup olive oil in a wide skillet over medium-high. Sear fish chunks 2-3 minutes per side until golden but not fully cooked through.
- 6Gently nestle seared fish pieces atop the cooked rice. Cover pot with a clean kitchen towel then lid. Steam on lowest heat 10 minutes until fish finishes cooking.
- 7Rest 5 minutes covered. Fluff rice gently, mixing fish through. Transfer to serving platter, top with reserved caramelized onions, toasted pine nuts, and parsley.
Source: llm-generated