Seeyadeeyeh Recipe
Ingredients
1 fish, approx 4 lb (2 kg)
1/2 cup pine nuts
1 1/4 cups olive or nut oil
2 medium onions, cut into rings
7 ' 1/2 cups water
2 ' 1/2 teaspoons salt
2 ' 1/2 cups rice
1/2 teaspoon cumin
1/4 cup lemon juice
parsley sprigs to garnish
How to make Seeyadeeyeh
Prepare the fish as directed on opposite page.Lightly brown the pine nuts in 1/4 cup of the oil, remove, drain and set aside.
Add the remaining oil and fry the onions until very dark brown (but not burnt).
Remove the onions and allow to drain.
Place the water in a large saucepan and bring to the boil.
Add the onions and continue boiling until soft.
Remove the onions from the saucepan and puree through a sieve or strainer back into the boiling water.
Place the fish in the boiling water and add the salt.
Simmer until cooked — approx 40 minutes.
Remove the fish from the broth, fillet and keep warm.
Place 5 cups of the broth and the oil in which the onions were fried in another saucepan, bring to the boil and add the rice and cumin.
Cover and simmer slowly until rice is cooked and fluid is absorbed — approx 20 minutes.
Make a sauce with 2 cups of the broth and the lemon juice.
Place the fish on a large platter with the rice.
Garnish with parsley and pine nuts and serve accompa- nied by the sauce.
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Seeyadeeyeh
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