Sayadieh

SAYADIYAH or SAYADIEH served in a dish isolated on wooden background side view
AuthorHungry PandaCategoryDifficultyIntermediate
Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
INGREDIENTS FOR THE TAHINI SALAD
 1 cup parsley (finely chopped)
 ½ cup tomatoes Finely diced
 ¾ cup tahini
 1 large lemon’s juice add more for extra tanginess
 ½ cup water to thin out salad, add to your thickness preference
 1 clove garlic (minced or crushed)
 Salt to taste
INGREDIENTS FOR THE RICE
 2 rice measuring cups long grain brown or white rice
 1 tbsp olive oil
 1 tbsp cumin
 ¼ tsp turmeric
 1 cube bouillon
 2 yellow onions (thinly sliced)
 2 tbsp olive oil
 1 tsp cumin
 1 pinch salt and pepper (to taste)
INGREDIENTS FOR THE FISH
 500 g cod, cut into fillets (or any white fish like halibut)
 1 tbsp cumin
 ½ tbsp smoked paprika
 1 pinch salt and pepper (to taste)
 2 tbsp olive oil (for pan searing)
 handful chopped almonds or pine nuts (for toasting)
HOW TO MAKE
1

Mix together the salad ingredients and then set aside.

2

Prepare the onions by adding olive oil to a pan then the onions and seasonings. Stir and cook on medium heat until onions becomes caramelized and crisp. 3⁄4 of the crisp onions go in the rice and the rest as garnish.

3

For the rice, add to your rice cooker inner bowl with all the other rice ingredients and mix together. Fill to the 2 cup WHITE RICE level line with water or stock. Select WHITE RICE, REGULAR / LONG GRAIN and press START.

4

For the fish, pat it dry then season on both sides with the seasonings. Then, add the olive oil to a pan. (Use the same one the onions were cooked in).

5

Apply medium high heat to the pan then cook the fish for 4-5 minutes each side. Be very gentle when flipping the fish. The fish should be seared and cooked throughout.

6

To assemble, add the rice to the servings dish then top with the extra caramelized onions. Add the
fish on top of that then add some toasted slivered almonds and parsley as garnish.

7

Serve with the refreshing tahini salad.

Ingredients

INGREDIENTS FOR THE TAHINI SALAD
 1 cup parsley (finely chopped)
 ½ cup tomatoes Finely diced
 ¾ cup tahini
 1 large lemon’s juice add more for extra tanginess
 ½ cup water to thin out salad, add to your thickness preference
 1 clove garlic (minced or crushed)
 Salt to taste
INGREDIENTS FOR THE RICE
 2 rice measuring cups long grain brown or white rice
 1 tbsp olive oil
 1 tbsp cumin
 ¼ tsp turmeric
 1 cube bouillon
 2 yellow onions (thinly sliced)
 2 tbsp olive oil
 1 tsp cumin
 1 pinch salt and pepper (to taste)
INGREDIENTS FOR THE FISH
 500 g cod, cut into fillets (or any white fish like halibut)
 1 tbsp cumin
 ½ tbsp smoked paprika
 1 pinch salt and pepper (to taste)
 2 tbsp olive oil (for pan searing)
 handful chopped almonds or pine nuts (for toasting)

Directions

HOW TO MAKE
1

Mix together the salad ingredients and then set aside.

2

Prepare the onions by adding olive oil to a pan then the onions and seasonings. Stir and cook on medium heat until onions becomes caramelized and crisp. 3⁄4 of the crisp onions go in the rice and the rest as garnish.

3

For the rice, add to your rice cooker inner bowl with all the other rice ingredients and mix together. Fill to the 2 cup WHITE RICE level line with water or stock. Select WHITE RICE, REGULAR / LONG GRAIN and press START.

4

For the fish, pat it dry then season on both sides with the seasonings. Then, add the olive oil to a pan. (Use the same one the onions were cooked in).

5

Apply medium high heat to the pan then cook the fish for 4-5 minutes each side. Be very gentle when flipping the fish. The fish should be seared and cooked throughout.

6

To assemble, add the rice to the servings dish then top with the extra caramelized onions. Add the
fish on top of that then add some toasted slivered almonds and parsley as garnish.

7

Serve with the refreshing tahini salad.

Sayadieh
IngredientsDirections