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Makloubet Sayadieh
Fish and Rice Upside-Down
A flavorful upside-down rice dish featuring pan-fried fish, caramelized onions, and fragrant spices, creating a unique and delicious meal.
🧂 Składniki
- 600 g White fish fillets (e.g., cod, sea bass)(cut into large pieces)
- 3 large Onions(thinly sliced)
- 2 cups Basmati rice(rinsed and drained)
- 1/2 cup Vegetable oil(for frying and cooking)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1/4 tsp Turmeric
- 3 crushed Cardamom pods
- 1 large Bay leaf
- 3 cups Chicken or fish broth
- to taste Salt
- to taste Black pepper
- for garnish chopped Parsley
- for serving Lemon wedges
👨🍳 Instrukcje
- 1
Season fish pieces with salt, pepper, and a pinch of turmeric. Fry in hot oil until golden brown on both sides. Set aside.
- 2
In the same pot, add more oil if needed and sauté the sliced onions over medium-low heat until deeply caramelized and golden brown. This can take about 20-25 minutes.
- 3
Add the rinsed rice to the caramelized onions, stirring to coat. Add allspice, cinnamon, remaining turmeric, crushed cardamom pods, and bay leaf. Season with salt and pepper.
- 4
Pour in the chicken or fish broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 5
While the rice is cooking, gently arrange the fried fish pieces on top of the rice. Do not stir.
- 6
Once the rice is cooked, let it rest, covered, for 5-10 minutes. Invert a large serving platter over the pot, then carefully flip the pot to release the Makloubet Sayadieh onto the platter.
- 7
Garnish with chopped parsley and serve hot with lemon wedges.
💡 Wskazówki profesjonalistów
- ✓Caramelizing the onions slowly is key to the depth of flavor.
- ✓Don't overcook the fish; it will continue to cook with the rice.
- ✓Ensure the broth is well-seasoned as it flavors the rice.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Use shrimp or a mix of seafood instead of fish.
- Add toasted pine nuts or almonds for extra texture.