Name: Sayadieh W Bakdounsieh (Seafood Rice Pilaf with Parsley Tahini Salad)
Yield: 5
Ingredients: 3 yellow onions, thinly sliced; ½ tsp salt; Vegetable oil, for frying; 6 cups fish stock; 1 tsp salt; 1 tsp each ground cumin and black pepper; 1½ tsp ground coriander; 1/3 of crispy onions; 3 yellow onions, finely sliced; 2 tbsp each olive oil and butter; ½ tsp salt, cumin, coriander and pepper; Remove 1/3 to another pot; 1/3 crispy onion; 1/3 fish stock; 2 tsp cornstarch; 2 tbsp cold water; ½ lemon; 2/3 cooked onion; 1/3 crispy onion; 3 cloves garlic, crushed; 2 cups long-grain or basmati rice; 1 tsp each salt, cumin, coriander and pepper; Remaining stock; ½ cup tahini; 1/3 cup water; Juice of 1 lemon; 1½ tsp salt; 5 cups lightly packed chopped parsley; 4 tomatoes, seeded, small dice; 5 white fish fillet, 200 g each

Instructions

To make crispy onions, place sliced onions in a bowl and season with salt. Let stand for 30 minutes. Squeeze out excess water.
Fill a saucepan with 1-inch vegetable oil. Place over medium heat, once oil is hot, add onions, and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a paper towel–lined plate, drain and cool until crunchy.
To make the spiced stock, in a saucepan, combine the stock and one-third of the crispy onions. Add salt, cumin, pepper and coriander. Mix well. Bring to a boil, and then turn off the heat.
To make the rice, in a large pot over medium-low heat, melt the butter in the oil. Add the yellow onions and the remaining salt, cumin, salt, pepper, and coriander and the cardamom. Cook, stirring occasionally, until slightly caramelized, 12 to15 minutes. Take a third of the onions and add to the stock mixture. Add another one-third of the crispy onions to pot, and stir well. To the same pot, add the rice. Cook for 3 to 4 minutes, stirring frequently.
Pour in 4 cups of the stock. Increase the heat to high, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, until the rice is cooked through.
Meanwhile, in a small saucepan over medium-high heat, heat the remaining stock. Mix the cornstarch with the water, and then add to the pan. Cook, stirring constantly, until the sauce thickens. Taste, adjust seasonings if needed, and set aside.
To make bakdounsieh, in a bowl, combine the parsley and tomatoes, and set aside. In a separate bowl, whisk together the tahini and water until combined. Add the lemon juice and salt, and whisk until a smooth paste forms. Add the tahini mixture to the parsley and tomato, and stir just until combined. Serve.
To cook the fish and shrimp, season both sides of the fish and shrimp with the salt, pepper, coriander, and cumin. In a large skillet over medium heat, heat the olive oil until it shimmers. Working in batches, fry the fish until golden, about 2 minutes per side. Repeat with shrimp, 2 to 3 minutes per side. Let drain on a paper towel–lined plate.
Arrange the fish on top of the rice, top with the remaining crispy onion and decorate with fresh cilantro. Serve with the bakdounsieh.

Sayadieh W Bakdounsieh

(Seafood Rice Pilaf with Parsley Tahini Salad)

Sayadieh W Bakdounsieh (Seafood Rice Pilaf with Parsley Tahini Salad)

Ingredients

Instructions

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