Sayadieh Spiced Fish and Rice

A fisherman's dish from the coast: cumin-scented rice cooked with browned onions, topped with tender cod and toasted pine nuts.

Ingredients

For 4 servings.

• 1 1/2 lb cod fillets
• 1 1/2 cups basmati rice, rinsed
• 2 yellow onions, thinly sliced
• 1/4 cup olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 3 cups water
• 1 1/2 tsp salt
• 1 lemon
• 1/4 cup pine nuts (optional topping)
• 1/4 cup parsley, chopped (optional topping)

Method

1. Fry the onions in the oil over medium-high heat for 15 minutes, until dark golden.
2. Stir in the spices for 30 seconds, add the rice and stir to coat, then pour in the water with 1 tsp of the salt. Bring to a boil, cover and cook on low for 10 minutes.
3. Season the cod with the rest of the salt, lay it on the rice, cover again and cook for 10–12 minutes, until the fish flakes and the rice is tender.
4. Toast the pine nuts in a dry pan, then scatter them over with the parsley and serve with lemon wedges.

Diets and allergens

Nutrition per serving

Related dinners

• Adas bi Hamod with ChardLevantine · 50 min · Vegetarian, Vegan, Dairy-free, Gluten-free
• Samke Harra Baked Fish with Chili TahiniLevantine · 40 min · Pescatarian, Dairy-free, Gluten-free
• Baked Falafel Bowls with TahiniLevantine · 45 min · Vegetarian, Vegan, Dairy-free
• Hummus Bowls with Spiced Chickpeas and TomatoesLevantine · 15 min · Vegetarian, Vegan, Dairy-free
• Jaffa Shrimp with Tomatoes and CilantroLevantine · 25 min · Pescatarian, Dairy-free
• Mujadara with Cucumber YogurtLevantine · 50 min · Vegetarian, Gluten-free

All Levantine recipes · All recipes