Sayadieh
For a vegan/veggie option use 200g firm tofu
Servings: 2 People
Ingredients
- 2 Sea bass fillets or 200g firm tofu
- 115 g Basmati rice
- 1 1/2 tbsp Vegetable oil for cooking, or butter
- 1 Onions finely diced
- 200 ml Water
- Sea salt to taste
- 1/2 tsp Harissa paste
- 1/2 tsp Ground Turmeric
- 1/2 tsp Ground coriander
- 1/4 tsp Paprika powder
- 1/16 tsp Allspice or a pinch to taste
- 1/16 tsp Cinnamon powder or a pinch to taste
- 1/4 tsp Ground Cumin
- Cracked black pepper a pinch to taste
- 1 tbsp Fresh Coriander chopped
- 1 tbsp Almond flakes
Method
- Wash the rice under running water until the draining water runs clear. Drain for 20 mins
- Peel and finely dice the onions. Heat the oil in a pan and fry the diced onion over a medium heat for approx. 5 – 10 minutes until golden brown.
- Add the harissa and spices and roast for another 2 minutes.
- Add the rice and mix well. The onions and spices should be well distributed in the rice. Fry the rice for 2 minutes and deglaze with water.
- Increase the heat and cook the rice for about 1 – 2 minutes. Then lower the heat to low and let the rice swell for about 15 minutes with the lid closed, stirring gently in between.
- Remove the lid from the pot and let the rice steam out.
- Fry the fish in a little oil or butter in a pan on both sides and season with a little salt and pepper.
- Toast the almonds briefly in a non-stick frying pan without fat on a high heat until they are golden brown. Then remove the almonds from the pan.
- Coarsely chop the coriander.
- Divide the rice between plates and serve with the fish. Alternatively, the fish can be shredded and folded into the rice. Garnish with almonds and coriander.