Sayadieh
Dinner · Levantine · Ready in 60 min · Serves 2
Flavorful rice topped with tender white fish and caramelized onions, infused with warm spices and topped with toasted nuts.
Per serving
- Calories
- 420
- Protein
- 32 g
- Carbs
- 44 g
- Fat
- 12 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron25%
- Vitamin D9%
- B1276%
- Zinc37%
- Magnesium40%
- Omega-342%
- Vitamin C5%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g White fish fillets (cod, sea bass)
- 250 g Basmati rice
- 200 g Onions, thinly sliced
- 500 ml Fish broth
- 50 g Olive oil
- 3 g Cumin
- 3 g Cinnamon
- 40 g Toasted pine nuts
- 5 g Lemon juice
- 5 g Salt
Method
- 1
Heat olive oil in a large pan. Cook sliced onions over medium heat for 25-30 minutes, stirring occasionally, until deeply golden and caramelized.
- 2
Remove half the onions. In the same pan, toast rice for 2 minutes. Add cumin and cinnamon, stir for 1 minute.
- 3
Pour in fish broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- 4
Season fish with salt and lemon juice. Pan-sear fish fillets 3-4 minutes per side until cooked through. Fluff rice, top with fish, garnish with reserved caramelized onions and toasted pine nuts.
