Middle Eastern Fish and Spiced Rice - Sayadiyeh

Name: Middle Eastern Fish and Spiced Rice - Sayadiyeh
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1/4 cup olive oil; 4 onions sliced; 2 tsp citric acid; 2 tsp salt; 2 tsp black pepper; 2 tsp 7 spices; 2 tsp garam masala; 2 lbs tilapia filets (or white fish of choice); 4 cups basmati rice soaked and rinsed; 1 tbsp garam masala; 1 tbsp 7 spices; 1 14oz can chickpeas drained; 1 cinnamon stick; 3 cardamom pods; 4 bay leaves; 6 cloves; 6 cups stock of choice (i used chicken stock); 1 cup peeled almonds; 2 tbsp cooking oil; 1/2 bunch parsley or cilantro chopped finely; Lemon wedges; Harissa salsa

10 steps

Prep:15minCook:35min

This delicious dish will make those who don't care for fish, love it. All the spices and caramelized onions really take your fish to a level you didn't even know existed! I used tilapia here as it is very mild and I personally love it, however you can use any white fish you prefer in this dish.

Updated at: Thu, 17 Aug 2023 03:57:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories573.5 kcal (29%)

Total Fat20.8 g (30%)

Carbs68.2 g (26%)

Sugars4.4 g (5%)

Protein30.4 g (61%)

Sodium868.5 mg (43%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start by cutting up your onions and placing them in a large frying pan with a lid with the oil. Cover the onions and oil and allow them to soften. Uncover and mix the onions every 5 minutes until they develop a golden caramelized color. Set aside.

Step 2

Prepare the fish by evenly coating each filet with the spices listed under fish prep.

Step 3

Soak and strain your rice. Add the chickpeas to the rice and mix together. Then add the spices listed under rice prep to the rice and mix well.

Step 4

In a large pot, layer the onions followed by the fish, and then top it off with the spiced rice and chickpeas.

Step 5

Add the stock to the pot and cover and allow it to come to a boil. (Pre-boiling the stock helps speed up the process).

Step 6

Once boiling, lower the heat and let it simmer for 15 minutes until all the liquid is absorbed into the rice.

Step 7

Fry the balanced almonds in cooking oil until they develop a golden color. Be careful not to let them sit in the hot oil after they develop the color or they will burn.

Step 8

Place a large serving tray over the uncovered pot and flip it over onto it.

Step 9

Garnish with fried onions and chopped parsley or cilantro and lemon wedges on the side.

Step 10

This dish is also usually served with a tomato and hot pepper based salsa.