Levantine Sayadieh

Name: Levantine Sayadieh
Total time: 60 min
Yield: 4 servings
Ingredients: 600 grams white fish fillets; 2 cups basmati rice; 3 sliced thinly large onions; 3.5 cups fish broth; 1/2 cup olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/4 cup slivered, toasted almonds; 1/4 cup chopped fresh parsley; to taste salt; to taste black pepper

Savor the comforting layers of this fragrant Middle Eastern fish and rice dish, featuring caramelized onions and warm spices.

Levantine⏱ 60 min⚠ Contains 2 allergen(s)

✨ High in calories✨ High in protein✨ Good source of fiber

Ingredients

White fish fillets600 grams
Basmati rice2 cups
Large onions3 sliced thinly
Fish broth3.5 cups
Olive oil1/2 cup
Ground cumin1 teaspoon
Ground coriander1 teaspoon
Cinnamon1/2 teaspoon
Almonds1/4 cup slivered, toasted
Fresh parsley1/4 cup chopped
Saltto taste
Black pepperto taste

Nutrition (per serving, makes 4)

Calories817.4 kcal

Protein38 g

Carbs90.8 g

Fat33.6 g

Fiber5.2 g

Sugar7.3 g

Sodium606 mg

Vitamin C17.2 mg

Iron1.6 mg

Calcium101 mg

Potassium812.5 mg

Estimated values.

Steps

1Heat olive oil in a large pot. Slice onions thinly and caramelize them slowly over medium-low heat until deep golden brown and very soft. Remove half the onions and set aside.
2Add rice to the pot with remaining onions, stir in cumin, coriander, and cinnamon. Cook for 2 minutes.
3Pour in fish broth, bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until rice is tender and liquid is absorbed.
4While rice cooks, season fish fillets with salt and pepper. Pan-fry or bake fish until cooked through.
5Gently flake fish and mix some into the cooked rice, reserving some for topping.
6Serve rice topped with flaked fish, reserved caramelized onions, toasted almonds, and fresh parsley.