Description
A traditional dish of Lebanese cuisine. Very aromatic, spicy pilaf with a rich taste. The recipe is absolutely authentic, taught me to cook Lebanese. The course of cooking it is a bit unusual, but believe me, the result deserves to take a chance and cook this luxurious dish at least once. The site already has one recipe saadie, but it is so different from what I had and taught me that I feel free to post your option and you choose and try. I have a big family, so bring the proportions for the large portions, which is enough to feed the guests.
Ingredients
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Fish
1 kg
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Onion
5 piece
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Figure
2 cup
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Coriander
1 tsp
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Turmeric
0.5 tsp
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Zira
1 tsp
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Allspice
-
Salt
-
Water
1 l
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Pine nuts
1 handful
Cooking
For this dish you need to take a whole fish. Any sea fish with white meat. I had three fish weighing about a kilogram. For a start fish need to fry a whole over high heat without flour or other breading. When it has cooled, you need to carefully remove the meat, selecting all the bones and put aside.
All fish waste: heads, backbone, skin, tails and fins, bones, all that remained of the fish once you got her off the meat, put in a small saucepan and pour in about a liter of water (water should cover completely). Add salt, cumin, dried coriander, definitely turmeric and black pepper to taste. Put on fire, bring to a boil and cook on low heat for 15-20 minutes.
Now take a deep, wide cauldron in which to prepare pilaf. Pour into the bottom of the vegetable oil and good heat. The peculiarity of this dish is the large amount of onions. I took about 5-6 medium onions. They must be cleaned and cut into half rings, and then fry in the casserole until Golden brown.
Turn off the heat and begin to collect our saadie. On top of the onions place the fish.
Wash well the rice and spread on top of fish.
Fish "soup" (which we made in step 2) pass through a sieve and pour the cauldron at the rate of 1.5 cups of liquid for each Cup of rice. Given the amount of products I took 2 cups of rice and 3 cups of broth.
Turn on the fire and when the liquid boils, diminish the fire to the minimum, so our risotto languished until tender. Stir the dish in the process is not necessary. When the rice is soft saadie ready. Before serving the finished dish can be sprinkled with roasted pine nuts (or any other such as almond or cashew).
Bon appetit!
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