Sayadiya for the Best Gathering

Latifa Al-SharifCuisinier

Ingrédients

• 2 kilograms of sea bass
  2 kilogram
• 3 cups of long-grain rice
  3 cup
• 3/4 cup of vegetable oil
  0.8 cup
• 1 kilogram of onions
  1 kilogram
• 2 lemon juice
  2 juice
• 1/2 cup of pine nuts
  0.5 cup
• 1/2 cup of almonds
  0.5 cup
• 1 tablespoon of cumin
  1 tablespoon
• 1/2 teaspoon of white pepper
  0.5 teaspoon
• 1 teaspoon of black pepper
  1 teaspoon
• Sel
  0

Mesures

1. 1

   Toast the almonds and pine nuts in a frying pan with 3 tablespoons of oil, then remove from heat and set aside.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Heat the oil in a deep pot. Sprinkle black pepper and salt on both sides of the fish, then fry in the oil until tender, and remove the pot from heat.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Remove the fish from the oil and remove its skin, bones, and head. Discard the bones and keep the heads. Cut the fish into large pieces and set aside.

   5 minutes
4. 4

   Fry the onions in the same oil until crispy and brown. Set aside 4 tablespoons for garnish.

   5 minutes
5. 5

   Add the fish heads with cumin, white pepper, and 5 cups of hot water over the onions in the pot, cover the pot, and simmer on medium heat for 30 minutes until the onions are very tender, then remove the fish heads and add the lemon juice. Keep the pot on the heat until the mixture boils.

   30 minutes
6. 6

   Add the rice, cover the pot, and let it simmer for 25 minutes. Add more hot water if necessary. Taste and adjust the spices as desired.

   25 minutes
7. 7

   Transfer the rice to a serving dish, place the fried fish pieces on top, then the fried onions that were set aside along with the toasted pine nuts and almonds.

   5 minutes
8. 8

   Serve the Sayadiya dish hot.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques