Ingredients with Measurements:
- 1 lb white fish fillet
- 1 cup vermicelli noodles
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil
- 1/2 cup pine nuts
- 1/2 cup chopped parsley
- 4 cups water
- 2 cups basmati rice
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. In a large pot, add the fish fillet, water, onion, garlic, cumin, paprika, turmeric, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
3. Remove the fish fillet and set it aside. Strain the broth and keep it aside.
4. In a skillet, heat the vegetable oil and add the vermicelli noodles. Fry until golden brown, then remove and set aside.
5. In the same skillet, fry the pine nuts until golden brown, then remove and set aside.
6. Drain the rice and add it to the skillet with the remaining oil. Fry for a few minutes until the rice is coated with the oil.
7. Add the fish broth to the rice and bring to a boil. Reduce the heat and let it simmer for 15 minutes or until the rice is cooked.
8. Add the fried vermicelli noodles to the rice and mix well.
9. Place the fish fillet on top of the rice and sprinkle with chopped parsley and fried pine nuts.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- White fish fillet can be substituted with any other type of fish
- Pine nuts can be substituted with almonds or cashews
- Basmati rice can be substituted with any other type of rice
Variations:
- Add chopped tomatoes and bell peppers to the rice for a more colorful dish
- Add raisins to the rice for a sweet twist
- Use chicken broth instead of fish broth for a different flavor
Tips and tricks:
- Soaking the rice before cooking helps it cook faster and more evenly
- Frying the vermicelli noodles and pine nuts separately adds more flavor and texture to the dish
- Use a fork to fluff the rice after it's cooked to prevent it from clumping together
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve on a large platter with the fish fillet on top and the fried pine nuts and parsley sprinkled over the rice.
Garnishes:
Sprinkle with chopped parsley and fried pine nuts.
Pairings:
Serve with a side of hummus and pita bread.
Suggested side dishes:
- Fattoush salad
- Roasted vegetables
- Baba ganoush
Troubleshooting advice:
- If the rice is too dry, add a splash of water and cover the pot for a few minutes to let it steam.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess water.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Sayadieh is a traditional Lebanese dish that originated in the coastal city of Tripoli. It's typically made with white fish, rice, and a variety of spices.
Flavor profiles:
This dish is savory and aromatic with a hint of sweetness from the fried vermicelli noodles.
Serving suggestions:
Serve hot with a side of hummus and pita bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese