Bahraini Sayadiyah (fish & rice)

Name: Bahraini Sayadiyah (fish & rice)
Total time: 90 min
Yield: 6
Cuisine: Gulf
Ingredients: For the fish:; 1 kg white fish (hamour or sobaity), thick fillets; Juice of 1 lemon, 1 tsp cumin, 1 tsp ground coriander, salt and black pepper; Oil for frying; For the rice:; 4 onions, thinly sliced; ½ cup oil; 3 cups basmati rice, soaked and drained; 1 tsp cumin, ½ tsp turmeric and 1 cinnamon stick; 4½ cups fish stock or boiling water, and salt; To garnish:; ¼ cup toasted pine nuts; Lemon tahini sauce (tahini, lemon, water and garlic)

Recipe No.: G-35

Gulf90 minServes 6

Sayadiyah is a fish and rice dish coloured brown by caramelised onion, known in the Levant, Egypt and the Gulf with different recipes. In Bahrain it is a favourite fish dish because of the sea around the island, served with crisp onion and pine nuts.

Ingredients for Bahraini Sayadiyah

For the fish
1 kgwhite fish (hamour or sobaity), thick fillets
1Juice of lemon, 1 tsp cumin, 1 tsp ground coriander, salt and black pepper
Oil for frying
For the rice
4onions, thinly sliced
½ cupoil
3 cupsbasmati rice, soaked and drained
1 tspcumin, ½ tsp turmeric and 1 cinnamon stick
4½ cupsfish stock or boiling water, and salt
To garnish
¼ cuptoasted pine nuts
Lemon tahini sauce (tahini, lemon, water and garlic)

Method

Season the fish with the lemon, spices and salt and rest 30 minutes.
Fry the onions in the oil on medium heat for 20 to 25 minutes until deep brown and take out a quarter for garnish.
Add the cumin, turmeric, cinnamon and drained rice and stir 2 minutes.
Pour in the boiling stock and salt, boil 5 minutes, then cover and cook on low 18 minutes.
Fry or bake the fish until golden (3 to 4 minutes per side).
Turn the rice out onto a platter, put the fish on top and garnish with the onion and pine nuts, serving with tahini sauce.

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