Sayadieh (hake & Rice) recipe by Ruhana Ebrahim

Ingredients

• 2 tablespoon Olive oil
• 500g I&J Hake Medallions
• 1 tablespoon Jeeru (Cumin) powder
• 2 teaspoon paprika powder
• Salt & pepper (to taste)
• Rice-
• 3 onions (sliced)
• 3 tablespoon Olive oil
• 3 cups water (optionally add fish stock powder or use fish stock)
• 1 ½ cups Basmati rice (rinsed & drained- may use white if you wish)
• ¼ teaspoon arad (Turmeric) powder
• 1 teaspoon rough salt
• Good pinch black pepper
• Chopped parsley
• 1 cup parsley (finely chopped)
• ½ cup tomatoes (finely diced)
• ¾ cup Tahini
• 1 lemon (juiced)
• 1 teaspoon minced garlic
• Salt (to taste)