Sayadieh

Ingredients

• 500 g long-grain rice
• 1 kilo or as desired fish fillets
• 2 cups flour
• 2 tablespoons cornstarch
• 1 kilo fried onions
• 3 pieces green bell peppers
• 2 pieces loomi (dried black limes)
• 1 stick cinnamon stick
• 2 leaves bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon ground dried coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger
• 7 pods cardamom
• to taste salt
• 1½ tablespoons fish seasoning
• 1 teaspoon coarse cumin
• 5 pieces cloves
• 1 cup vegetable oil
• 1 juice of 1 lemon
• 2 liters water
• mentioned when adding water hot water
• a small piece of ground fish for the rice broth ground fish/fish fillet

Instructions

1. In a pot, place the whole aromatics—the cinnamon stick, bay leaves, cloves, coarse cumin, and cardamom—in the water intended for cooking the rice.
2. In a pot, pierce the loomi, then add it to the cooking water along with the whole spices.
3. In a bowl, combine the ground spices: ground cumin, turmeric, black pepper, ground dried coriander, ground cinnamon, ginger, and salt, along with the fish seasoning and coarse cumin listed in the recipe.
4. In a bowl, divide the spice mixture into three portions.
5. In a bowl, mix the flour with the cornstarch, then add one portion of the spices.
6. In a bowl, season the fish fillets with the lemon juice and one portion of the spices.
7. In a bowl, coat the fish fillets with the flour, cornstarch, and spice mixture.
8. In a pot over the heat, heat the vegetable oil, then fry the fish until golden.
9. In a pot over the heat, add the fried fish, green bell peppers, fried onions, and one portion of the whole spices to the cooking water.
10. In a pot over the heat, add 2 liters of hot water to the mixture, then let it come to a boil.
11. In a pot over the heat, let the mixture boil, then reduce the heat and cover the pot until cooked through.
12. In a pot over the heat, take some of the fish, onions, and bell peppers from the broth, then blend in a food processor or grinder until smooth.
13. In another pot, strain the broth, then return it to the heat.
14. In a pot over the heat, cook the rice in the broth until tender.
15. In a pot over the heat, add the fried onions to the rice while it cooks so that it absorbs the flavor.
16. On a serving platter, place the rice, arrange the fish on top, and serve hot.