Lebanese Fish Risotto - Sayadiyeh
Lebanese Fish Risotto - Sayadiyeh Method In a pan, toast the nuts in a tbsp. of butter until browned. Remove, and set aside. Rub the fish in salt and pepper.
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Cooking tools:
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
- Serving platter
Ingredients
- 500 g white fish (such as cod)
- 450 ml water
- 170 g basmati rice
- 1 medium onion, thinly sliced
- 100 g Lurpak® Unsalted Butter
- 80 g mixed nuts, to toast
- ½ tsp ground turmeric
- ½ tsp ground cumin
- pinch of ground cinnamon
- salt
- pepper
- handful of toasted pine nuts and almonds, for garnish
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