Recipe: Tasty The Classic Sayadieh: Lebanese Fish with Rice

The Classic Sayadieh: Lebanese Fish with Rice. Sayadieh Samak is a Lebanese fish and rice recipe similar to biryani but the flavors are definitely Middle Eastern. This Arabic recipe uses fresh Mediterranean fish, such as snapper, Raquette or grouper cooked in rice with almonds and pine nuts, coriander and lemon. Another classic Lebanese dish I grew up eating is called Sayadieh, which is basically a Middle Eastern fish and rice dish.

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. Lightly season the fish with salt and pepper, add to the pan and cook until crispy on both side. Remove from the pan, leaving the oil in the pan, and drain. You can have The Classic Sayadieh: Lebanese Fish with Rice using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of The Classic Sayadieh: Lebanese Fish with Rice

1. You need 2 kg of sea bass, or any other large white fish such as red snapper or cod.
2. It's 3 cups of long grain rice, rinsed and drained.
3. Prepare 3 of large onions.
4. You need 3 tablespoons of olive oil.
5. You need 3/4 cup of vegetable oil.
6. Prepare 1/2 cup of raw pine nuts.
7. Prepare 1/2 cups of almonds.
8. Prepare 1/2 teaspoon of turmeric.
9. You need 1 teaspoon of cumin.
10. Prepare 1 teaspoon of caraway.
11. It's 1/4 teaspoon of cinnamon.
12. Prepare 2 teaspoons of salt.

This dish is baked fish pulao, a classic, I think, from Lebanon (that's what my Lebanese friends tell me!). Any white, firm fish can be used for this dish. The rice is always topped with crispy-fried caramelised onions and roasted pine nuts. Please note, for baharat spice mix, you may go to Recipe. the classic Sayadieh: lebanese fish with rice.

The Classic Sayadieh: Lebanese Fish with Rice step by step

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..

These Vegetarian Stuffed Grape Leaves are a Mediterranean classic recipe made with short grain rice, parsley, tomatoes and onions - my favorite appetizer! Sayadieh (Fish and rice) is a delicious Lebanese recipe served as a Main. Find the complete instructions on Bawarchi. Meanwhile, coat the fish with the seasoned flour and deep fry. When the rice is cooked, add the pine nuts and stir gently.