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.
Why this dish is good for you
Cod provides around 190 µg of iodine per serving - more than an adult needs in a day, and the reason sea fish deserves a fixed place in the weekly plan. Along with selenium, vitamin B12 and very little fat: 125 g of fish carry barely 0.8 g.
Ingredients
- Cod(fillet, in large pieces)500 g
- Rice(weighed raw, washed)250 g
- Onion(deeply browned - they colour the rice)400 g
- Pine nuts(toasted, at the end)30 g
- Cumin3 g
- Cinnamon1 g
- Olive oil35 g
- Salt6 g
Method
- 1
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.
- 2
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.
- 3
Strain the broth and press the onions out.
- 4
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.
- 5
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.
- 6
Toast the pine nuts in a dry pan.
- 7
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.
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