Middle_Eastern
Middle Eastern - Rice and Grains
Sayadieh Spiced Rice / Pilaf
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 600g firm white fish fillets
- • 2 cups basmati rice, rinsed
- • 3 large onions, thinly sliced
- • 1/3 cup vegetable oil
- • 2 tsp ground cumin
- • 1 tsp ground turmeric
- • 3 1/2 cups fish stock
- • 1/4 cup pine nuts
- • 1 lemon, cut into wedges
Preparation Steps
1
Phase 1
Fry the onions in the oil until deep golden brown; lift out half and keep warm.
2
Phase 2
Season the fish and fry gently in the same oil for 2 minutes per side, then set aside.
3
Phase 3
Stir the rice into the pan with the remaining onions, cumin, and turmeric for 2 minutes.
4
Phase 4
Pour in the hot stock, boil once, then cover and cook on the lowest heat for 20 minutes.
5
Phase 5
Toast the pine nuts in a dry pan until golden.
6
Phase 6
Flake the fish over the rice and finish with the reserved onions, pine nuts, and lemon wedges.