Sayyadieh

Ingredients

• 500 g Cod fillets
• 300 g Basmati rice
• 3 große Large onions
• 60 ml Vegetable oil
• 1 TL Cumin powder
• 0.5 TL Coriander powder
• 0.25 TL Turmeric powder
• 1 Prise Cinnamon
• 0.5 Bund Fresh parsley
• 30 g Pine nuts
• 1 Lemon
• Nach Geschmack Salt and black pepper
• 700 ml Fish stock or vegetable broth

Instructions

1. Peel and thinly slice the onions. Heat 30 ml of vegetable oil in a large pot and caramelize the onions over medium heat until golden brown, stirring regularly to prevent burning.
2. Remove about half of the caramelized onions from the pot and set aside. Wash the rice thoroughly and add it to the remaining onions in the pot.
3. Add cumin, coriander, turmeric, cinnamon, salt, and pepper to the rice and stir well. Pour in the fish stock or vegetable broth.
4. Bring the rice to a boil, then reduce the heat, cover, and simmer for 15 minutes until the liquid is fully absorbed and the rice is cooked.
5. While the rice is cooking, season the fish fillets with salt and pepper. In a separate pan, heat the remaining vegetable oil and pan-fry the fish fillets over medium-high heat for 3-4 minutes on each side until golden brown and cooked through.
6. In a small dry pan, toast the pine nuts until golden brown, being careful as they burn quickly. Roughly chop the fresh parsley.
7. Arrange the cooked rice on a serving platter. Top with the pan-fried fish fillets. Garnish with the reserved caramelized onions, toasted pine nuts, and fresh parsley. Serve with lemon wedges.

Nutrition