Sayadeya

Indulge in the vibrant flavors of Sayadeya, a traditional Middle Eastern dish featuring tender white fish and aromatic basmati rice, all simmered in a savory fish stock. Ideal for a cozy weeknight dinner or a special gathering with loved ones.

• 300 grams white fish fillets
• 1 cup basmati rice
• 2 tablespoons olive oil
• 1 large onion
• 2 cups fish stock
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt to taste salt
• 1 teaspoon black pepper

Method

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown.

2. 2

   Add the fish fillets to the skillet and season with salt, pepper, cumin, and coriander. Cook for about 3-4 minutes on each side until lightly browned.

3. 3

   Remove the fish from the skillet and set aside. In the same skillet, add the basmati rice and stir for a minute to coat it in the oil.

4. 4

   Pour in the fish stock (or water) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the rice is cooked.

5. 5

   Once the rice is cooked, gently flake the fish and mix it back into the rice, allowing the flavors to combine for a few minutes.

6. 6

   Serve warm, garnished with fresh herbs if desired.