Lebanese Inspired Sayadieh Fish and Rice
with Baby Spinach and Flaked Almonds
- Fish
- Almonds
- Nuts
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
- May contain traces of allergens
Sayadieh (or Siyadiyeh) is a traditional Middle Eastern "fisherman’s rice" dish, most popular in Lebanon and coastal Gaza. It features spiced rice cooked with caramelised onions and topped with fried or baked white fish. It's then commonly garnished with roasted nuts (pine nuts or almonds) and served with a tangy tomato-based sauce.
Ingredients
1 unit(s)
Onion
1 sachet(s)
Smoked Paprika
150 grams
Basmati Rice
20 grams
Vegetable Stock Paste
2 unit(s)
Garlic Clove
1 unit(s)
Intense™ Tomato
1 unit(s)
Lemon
2 unit(s)
Haddock Fillets
(Contains: Fish)
50 grams
Harissa Paste
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
Once the cooked onion has softened, transfer half of it to a small bowl and set the bowl aside.
Add half the smoked paprika to the remaining onion in the pan and pop back on the heat. Fry for 30 secs.
Next, stir in the rice and half the veg stock paste and bring to the boil. Once boiling, turn the heat down and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Cut the tomato into 1cm chunks. Zest and cut the lemon into wedges.
Pat the haddock dry with kitchen paper and season with salt and pepper. Sprinkle over the remaining paprika.
Lay the haddock onto a lined baking tray. Roast on the middle shelf until the fish is cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Heat a drizzle of oil in another medium saucepan on medium heat.
Once hot, add the reserved onion from the bowl, harissa paste and garlic. Fry for 30 secs.
Stir in the passata, honey and water for the sauce (see pantry for both amounts) and remaining veg stock paste.
Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Season with salt and pepper and remove from the heat. Cover to keep warm.
Once the rice is ready, fluff it up with a fork and stir in the tomato chunks and lemon zest.
Share the rice out between your bowls.
Spoon over the sauce, then lay the fish on top.
Sprinkle over the almonds and serve any remaining lemon wedges on the side for squeezing over.
