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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Lebanon · Main

Rice in Fish Broth (Sayyadieh)

Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 large (~2 lbs / 1 kg) whole fish, cleaned
  • 1 cup olive oil
  • 2 cups uncooked rice
  • 1 ½ cups chopped onion
  • Salt
  • Lemon juice
  • Water

Method

  1. Fry fish in olive oil until well cooked. Remove the fish and allow to cool.
  2. Fry the chopped onions in the same oil until well browned. Meanwhile, debone the fried fish, reserving the cooked fillets to be served over the rice.
  3. Add the head, bones and skin of the fish to the fried onions and cook with 4 cups of water in a pressure cooker for 15 minutes, or for a longer time in an open pan.
  4. Strain the broth and boil the rice in it using 1–4 cups of broth for each cup of rice (this will depend on the absorbency of the rice you use).
  5. Simmer the rice on low heat so that most of the broth is absorbed.