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Sayyadieh Middle Eastern Fish Pilaf

Ingredients

  • FOR COOKING THE RICE:
  • 1 cup long grain rice washed and soaked for 15 minutes
  • 1 large onion chopped
  • 1 teaspoon cumin powder
  • ½ teaspoon cinnamon powder
  • Salt to taste
  • ½ teaspoon ginger powder
  • ½ teaspoon black pepper powder
  • ¼ teaspoon clove powder
  • 2 cup fish stock or chicken stock
  • 4 tablespoon oil
  • ¼ cup roasted pine nuts for garnishing optional
  • FOR FRYING THE FISH
  • 500 gm Basa fillet or two fillets cut into 3-inch cubes
  • 1 cup all-purpose flour
  • Salt to taste
  • Black pepper
  • Enough oil to shallow fry the fish

Instructions

  • In a pan, add the oil and when hot add the onion and fry until brown in color. Add the spices and mix for one minute on medium heat.
  • Add the stock and let it come to a boil. Add the soaked and rinsed rice and let the mixture come to a boil again. Cover and reduce the heat to the lowest.
  • After 15 minutes, uncover the pan and stir the rice gently, cover and let it cook for another 17 to 18 minutes. Turn off heat and let sit for at least 10 minutes.
  • FRYING THE FISH
  • Season the fish, both side with salt and black pepper. Dredge in flour and keep aside.
  • Heat the oil and fry the fish on both sides until golden brown.
  • TO SERVE SYYADIEH
  • Transfer the rice to a serving plate, place the fish over the rice and sprinkle the pine nuts.