Sayadieh - Fish on Cinnamon Rice with Fried Onions
The fisherman's dish of the coast: the rice cooks in the onion broth and turns brown from it, the fish goes on top only at the end. Cinnamon and cumin give the warmth.
- 60 minutes
- 4 servings
- Main course
- gluten-free
- lactose-free
- pescatarian
- fettarm
- jodquelle
- high in protein
Ingredients
- 500 g Cod (fillet, in large pieces)
- 250 g Rice (weighed raw, washed)
- 400 g Onion (deeply browned - they colour the rice)
- 30 g Pine nuts (toasted, at the end)
- 3 g Cumin
- 1 g Cinnamon
- 35 g Olive oil
- 6 g Salt
Instructions
- Slice the onions into fine half-rings and fry them in the olive oil for 25 minutes until dark brown. Set a third aside for the top.
- Cover the remaining onions with 600 ml water, add cumin, cinnamon and half the salt and simmer for five minutes. This broth colours and seasons the rice.
- Strain the broth and press the onions out.
- Put the washed rice on with 500 ml of that broth, bring to the boil and steam covered on the lowest heat for 15 minutes, then stand for ten.
- Salt the fish and poach it in the remaining broth over low heat for six to eight minutes - do not boil, or it falls apart.
- Toast the pine nuts in a dry pan.
- Spread the rice on a platter, lay the fish on top, scatter over the fried onions and pine nuts. Serve with lemon wedges.
Woher die braune Farbe kommt
Sayadieh rice is not coloured; it takes its shade from the onion broth. The melanoidins formed during the long fry are water-soluble - they pass into the broth and with it into every grain.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
See the nutrientsAnd what does your whole week deliver? Answer a few questions and Up-Food builds a weekly plan from dishes that match what you need – with the nutrient balance across seven days. No account, no payment details.
Your weekly plan in 2 minutesMore recipes
- Greek Gemista - Stuffed Peppers and Tomatoes with Rice
- Greek Spanakorizo - Spinach Rice with Dill and Lemon
- Greek Briam - Oven Vegetables with Potatoes and Oregano
- Foul Moudammas - Warm Fava Beans with Lemon and Cumin
- Lebanese Figs with Labneh, Pistachios and Honey
- Pho Bo - Vietnamese Beef Noodle Soup with Herbs
- Bun Cha - Grilled Pork with Rice Noodles and Dipping Sauce
- Ca Kho To - Fish Braised in Caramel Sauce
- Dau Hu Sot Ca - Tofu in Tomato Sauce
- Banh Xeo - Crisp Rice Flour Pancake with Prawns
- Canh Chua - Vietnamese Sweet and Sour Fish Soup
- Goi Ga - Vietnamese Chicken and Cabbage Salad