Cookbook:Rice in Fish Broth (Sayyadieh)

Cookbook | Ingredients | Recipes



  1. Fry fish in olive oil until well cooked. Remove the fish and allow to cool.
  2. Fry the chopped onions in the same oil until well browned. Meanwhile, bone the fried fish, reserving the cooked fillets to be served over the rice.
  3. Add the head, bones and skin of the fish to the fried onions and cook with four cups of water in a pressure cooker for 15 minutes, or for a longer time in an open pan.
  4. Strain the broth and boil the rice in it using 1–4 cups of broth for each cup of rice (this will depend on the absorbency of the rice you use).
  5. Simmer the rice on a low fire so that most of the broth will be absorbed.

Notes, tips, and variationsEdit

  • Some of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish.