Sayadieh is a seasoned fish and rice dish from Syrian cuisine/Lebanese cuisine, made with cumin and other spices. The spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander. Today let's make this savory and delicious fish rice called Sayadieh.
This dish is close to my heart, It's savory spicy and the flavors are miraculous. Let's make this tasty dish today. It's a blessing for seafood lovers, like me!! The Sayadiyah Rice is a burst of flavors in rice, the rice is seasoned with various spices and made into this beautiful dish with a seasoned fish. Without wasting more time let's get started!!
2 pounds Kingfish steaks
- 1 large red onion diced
- 5 cloves garlic minced
- 3/4 cup red pepper paste
- 1/2 bunch cilantro chopped
- 5 roma tomatoes blended
- 1 large russet potato cut into 1” thick medallions
- 2 tsp cumin
- 1.5 tsp coriander
- 1 tsp tumeric
- 2 tsp peppercorn
- 3 tbsp ghee
- 2 cups basmati rice
- 1 cinnamon stick
- 2 bay leafs
- 3 dried limes
- 4 crushed cardamom pods
- 2 cloves
- Pinch of saffron threads
- Small piece of charcoal
- 1 tbsp oil
2 Thai chili peppers chopped
Wash Rice gently until water runs clear, soak it for 30 minutes.
Toast and grind spice seeds. Combine with turmeric and mix the spices together to create a spice blend. 5 cloves garlic minced, 3/4 cup red pepper paste, 1/2 bunch cilantro chopped, 2 Thai chili peppers chopped, 2 tsp cumin, 1.5 tsp coriander, 2 tsp cumin, 1 tsp turmeric, 2 tsp peppercorn
In a mortal and pestle, grind saffron to a fine powder, drop a couple ice cubes on top, let it melt to infuse the saffron. This is the best way to bloom saffron
Season fish with salt, half the spice mix, and half of the red pepper paste. 5 cloves garlic minced, 3/4 cup red pepper paste, 1/2 bunch cilantro chopped, 1 Thai chili peppers chopped, 2 tsp cumin, 1.5 tsp coriander, 1 tsp turmeric, 2 tsp peppercorn.
Heat up ghee in a pan on high heat, sear fish just to get a nice sear then set aside. Sear the potato medallions until golden brown, set aside.
Deglaze pan with onions, garlic, and chilies, add blended tomatoes, remaining red pepper paste, potatoes, remaining spice mix, and 1/4 cup water. Season with salt to taste. Cover with a lid and gently cook until potatoes soften.
In a pot of water, add the spices and season generously with salt. Bring to boil and blanch rice for 5-6 minutes or until it’s 75% cooked. Strain rice and set aside.
Place seared fish in the tomato chili sauce, scatter the cilantro on top, cover with a lid, and gently simmer until fish is just about cooked through.
Add the strained rice over the fish, Drizzle saffron water over the rice. In a metal ramekin, drop a tbsp of oil then immediately place a hot piece of charcoal in it. Cover with lid and keep covered. Cook on a low flame for 10 minutes.
To serve, remove lid, place a large serving platter over the pot and carefully flip the pot upside down, and slowly lift up the pot.
this with some Sahawiq and Oshar!!