Recipe Instructions:
Ingredients:
• 1 lb white fish fillets (such as cod or haddock)
• 2 cups long-grain rice
• 1 onion, thinly sliced
• 4 cups fish or vegetable broth
• 1/2 cup toasted pine nuts or almonds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Salt and pepper, to taste
• Lemon wedges, for serving
Instructions:
• Rinse the rice under cold water until the water runs clear. Drain well.
• In a large pot, heat olive oil over medium heat. Sauté sliced onion until softened and translucent. Add ground cumin and coriander, stirring for about a minute until fragrant.
• Add rinsed rice to the pot with the sautéed onions and spices. Stir well to coat the rice. Pour in fish or vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
• Season fish fillets with salt and pepper. Grill, bake, or pan-fry the fish until cooked through. Flake the fish into large chunks.
• Gently fold flaked fish into the cooked rice mixture. Add toasted pine nuts or almonds, chopped parsley, and chopped cilantro. Mix gently to combine.
• Serve Sayadieh hot, garnished with additional herbs and lemon wedges on the side.
