Fish Sayadieh, Sayadieh, Lebanese Fish and Rice, Middle Eastern, Arabic Food

Fish Sayadieh

Sayadieh is a seasoned fish and rice dish from Lebanese cuisine, made with cumin and other spices. The spice mix is called baharat in Arabic.
I made sayadieh with Nile perch, but you can use any firm flesh fish like cod, sea bass, hammour or tilapia.

2 Nile perch fillet (approximately 850gm) cut into medium pieces

3 cups(approx; 500gm) basmati rice

For sayadieh spice powder/bharat;-

Combine to make a powder of
2 tsp black pepper powder
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp cinnamon powder
1/6th tsp cardamom powder
Salt to taste.

For garnishing:-

2 tbsp slivered almonds
2 tbsp pine nuts
50gm shallots thinly cut into round slices
2 medium onion thinly sliced(for garnishing and for rice)
3-4 tbsp chopped cilantro(for garnishing and for rice)

Other ingredients:-

1tsp ginger garlic paste (optional)
1tbsp + 1 tsp lemon juice (optional)
1 large tomato finely chopped
1 bay leaf
4 1/2 cups of veg/chicken/fish stock or water
Salt as required
3-4 tbsp extra virgin olive oil

Combine 3/4th of the sayadieh spice powder, ginger garlic paste and 1tsp lemon juice. Marinate this with fish and set aside.
Wash and drain the rice, marinate with remaining sayadieh spice powder, and set aside.
Heat oil in a deep saucepan, fry almonds, pine nuts,shallots and onions separately until golden and set aside.
Fry fish in the same pan until both sides are golden brown and fully cooked. Set aside
Fry bay leaf in the same pan, add marinated rice and saute for about 3-4 minutes. Add chopped tomatoes and saute for 2 minutes. Add vegetable stock, 3/4th of the fried onions,1tbsp lemon juice, 3-4 pieces of fried fish. Mix well and allow to boil. On boiling add 1 tbsp chopped cilantro and mix. Adjust salt. Cover and cook for about 10 minutes or until the rice is almost cooked. Open the lid and mix gently, top with fried fish and chopped cilantro. Cover and cook for another 5 minutes. Switch off fire, open the lid and gently mix the rice. Garnish with fried almonds, pine nuts, shallots and the remaining fried onions and cilantro. Serve hot.

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