Seyadiya

Rice is always more flavorful when cooked in a broth, rather than plain water. This dish gets its color and taste from the broth of the fish. A true taste of the ocean. Paired with some tahini sauce for richness. True comfort food and brings me back to the sands of the beach by my uncles house.

Seyadiya

Ingredients

• Bones of fish or a whole small/med sized fish
• Enough fish fillets for your family
• 2 cups long grain rice, rinsed and drained
• 2-3 large onions
• vegetable oil for frying
• 1/2 cup raw pine nuts
• 1/2 cups almonds
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon caraway/fennel
• 1/4 teaspoon cinnamon
• 2 teaspoons salt

Directions

1. In a pan, fry the almonds and pine nuts in 3 tablespoons butter until they turn light brown. Remove from pan and set aside . 
2. Fry the onions in oil in a pressure cooker, until crispy and brown in color. 
3. Add the fish bones (or whole fish), the spices, and fill up the pressure cooker half way. Cook for 30 minutes.
4. Strain broth and add to rice. Cover the pan and cook the rice over low heat.
5. Rub the inside and outside of the fish with some salt and cumin or a fish seasoning mix of your choice.
6. Fry the fish fillet until tender. 
7. Put the rice in a serving plate. Place the fried fish pieces on top and sprinkle with the fried onions, pine nuts and almonds. Serve immediately with tahini sauce on the side.