Sayadieh - GreedyPanda Foodie Blog
A seasoned fish and rice dish originating in Lebanon. The word sayadieh roughly translates to ‘catch’ as in fishermans catch
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Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Pot
- Serving platter
Ingredients
- 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
- 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)
- 500 g cod, cut into fillets (or any white fish like halibut)
- ½ tbsp smoked paprika
- 2 tbsp olive oil (for pan searing)
- handful chopped almonds or pine nuts (for toasting)
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