Sayadieh (Lebanese Rice and Fish)

Recipe Credit: Feel Good Foodie

Ingredients

For the Rice:

• 2 tablespoons olive oil, divided
• 4 onions, chopped
• 2 cups basmati rice, rinsed
• 1 teaspoon 7 spice
• ½ teaspoon ginger
• ½ teaspoon cinnamon
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 cups water

For the Fish & Toppings:

• 3 tablespoons olive oil, divided
• ½ cup toasted slivered almonds (for serving)
• 1 ½ pounds cod fillets
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour
• 2 tablespoons chopped parsley

Instructions

Prepare the Rice:

1. In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until lightly golden brown, about 10-15 minutes.
2. Add the rinsed rice to the skillet, then season with 7 spice, ginger, cinnamon, cumin, turmeric, salt, and black pepper. Toss well to coat the rice with the spices and onions. Toast the rice lightly for about 5 minutes.
3. Pour in the water, bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer for 15 minutes.
4. Remove from heat and let the rice rest, covered, for an additional 10 minutes. Then, uncover and fluff with a fork.

Prepare the Fish & Toppings:

5. While the rice is cooking, heat a large non-stick skillet over medium heat. Add the slivered almonds and toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Transfer to a bowl and set aside.
6. Pat the fish fillets dry with paper towels, then season both sides with cumin, salt, and black pepper.
7. Place the flour in a shallow bowl and lightly coat both sides of each fillet.
8. In the same skillet used for the almonds, heat the remaining olive oil over medium-high heat. Add the fish and cook for about 3-4 minutes on each side, until golden and fully cooked.

Assemble & Serve:

9. Place the cooked fish on top of the rice. Garnish with toasted almonds and chopped parsley. Serve warm.