Sayadiya for the Best Gathering

Latifa Al-SharifШеф-повар

Ингредиенты

• 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
• Соль
  0

Шаги

1. 1

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

   Необходимая посуда:

   Сковорода

   5 минут
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.

   Необходимая посуда:

   Кастрюля

   5 минут
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 минут
4. 4

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

   5 минут
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 минут
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 минут
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 минут
8. 8

   Serve the Sayadiya dish hot.

   5 минут

Факты о питании

Пищевая ценность ингредиентов (на 100 г)

Сольна 100 г

Зола100 g

* Пищевая ценность является приблизительной, и на ее расчет могут влиять тип ингредиента, а также методы выращивания, хранения и приготовления.

Особенности питания и теги