Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or haddock)
- 1 cup long-grain white rice
- 2 cups water
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1/2 tsp. turmeric
- 1/4 tsp. cinnamon
- 1/4 tsp. cayenne pepper
- 1/4 cup olive oil
- 2 tbsp. tomato paste
- 2 tbsp. lemon juice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet with lid
- Mixing bowl
- Serving platter
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into 2-inch pieces and set aside.
2. In a mixing bowl, combine the chopped onion, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, tomato paste, and lemon juice. Mix well.
3. In a large skillet, heat the spice mixture over medium-high heat for 2-3 minutes, stirring constantly.
4. Add the fish pieces to the skillet and stir to coat them with the spice mixture. Cook for 2-3 minutes, stirring occasionally.
5. Add 1 cup of water to the skillet and bring to a boil. Reduce the heat to low, cover the skillet with a lid, and simmer for 10-15 minutes or until the fish is cooked through.
6. In a separate pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt, stir, and reduce the heat to low. Cover the pot with a lid and simmer for 18-20 minutes or until the rice is cooked and fluffy.
7. Once the fish and rice are cooked, remove the skillet from the heat and let it sit for 5 minutes.
8. Fluff the rice with a fork and transfer it to a serving platter. Arrange the fish pieces on top of the rice.
9. Pour the remaining sauce from the skillet over the fish and rice. Garnish with chopped parsley.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: Medium-high heat
- Rice pot: Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 35g
- Protein: 30g
- Sodium: 300mg
Substitutions for ingredients:
- White fish fillets: Any firm white fish such as tilapia, halibut, or sea bass can be used.
- Long-grain white rice: Basmati rice or jasmine rice can be used instead.
Variations:
- Add chopped bell peppers or carrots to the skillet for extra flavor and nutrition.
- Use vegetable broth instead of water to cook the rice for a richer taste.
- Add a pinch of saffron to the rice for a more authentic Middle Eastern flavor.
Tips and tricks:
- Make sure to rinse the rice thoroughly before cooking to remove excess starch.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sayadieh with Rice on a large platter with a side of lemon wedges for squeezing over the fish.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side of hummus and pita bread for a complete Middle Eastern meal.
Suggested side dishes:
- Roasted vegetables such as zucchini, eggplant, or bell peppers
- Tabbouleh salad
- Fattoush salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir gently.
- If the fish is overcooked, reduce the cooking time or use a lower heat setting.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sayadieh is a traditional Middle Eastern dish that originated in Lebanon and is now popular throughout the region.
Flavor profiles:
- The Sayadieh with Rice has a rich and spicy flavor with a hint of tanginess from the lemon juice.
Serving suggestions:
- Serve the Sayadieh with Rice family-style on a large platter for a festive and communal dining experience.
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Region: Lebanese