Middle Eastern Fish and Spiced Rice - Sayadiyeh

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.

Great

% Daily Values based on a 2,000 calorie diet

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.