Sayadieh (Lebanese Fish and Rice)
This fragrant fish and rice dish is warmly spiced with seven spice and brightened with lemon for a fresh and delicious take on the Lebanese classic that's both light and wholly satisfying.
Recipe
1
Prepare Ingredients
Finely chop onion and garlic. Finely zest lemon. Rinse and finely chop coriander leaves and stems.
2
Cook Onion
Heat oil in a frypan over medium heat. Add onion and most of the coriander (reserving some to serve) with a sprinkle of salt and cook, stirring, for 4–5 minutes or until onion has softened.
3
Add Spice
Add garlic, lemon zest, and Seventh Heaven Spice Blend and cook, stirring, for 30 seconds or until fragrant.
4
Add Rice and Fish
Add rice and stir to coat in onion. Add 310ml (1¼ cups) water and place fish on top. Bring to the boil, cover, and reduce heat to low. Cook for 20 minutes. Remove from heat and set aside for 5 minutes to steam with the lid on until rice is cooked and fish is tender and cooked through.
5
Add Greens
Once cooked, remove lid and add spinach leaves. Cover and let spinach wilt for 1 minute. Stir through rice, breaking up fish. Season with 1/2 teaspoon of salt and a good crack pepper.
6
Plate Up
Cut lemon into wedges. Divide sayadieh between bowls and spoon over yoghurt. Sprinkle with reserved coriander and serve with lemon wedges.