Sayadieh from Mediterranean Seafood by Alan Davidson
There are many versions, in several Middle Eastern countries, of this popular dish. Cooking the rice in the oniony fish broth is standard practice; but some recipes provide for the fish itself to b...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1½ cups uncooked long-grain rice
- 2 tbs blanched almonds
- 2 tbs pine-nut kernels
- 1 kg (2¼ lb) fish fillets and 550 g (1¼ lb) fish heads and trimmings
- 50 g (2 oz) butter
- 2 tsp lemon juice
- 2 pinches cumin, and seasoning
- 2 or 3 onions, well chopped
- 225 ml (8 fl oz) olive oil
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