marmite et ponpon

As mentioned before, my parents are here for the holidays. There was no way not to savour my mom’s cooking!

Today, i am having the chance to be her sous-chef 🙂

She is making syadyeh (rice with fish), a tasty lebanese dish with deep flavours and lots of yumms and mmmms!

How does she make it:

Use one kilo of deboned fish (she is using hamour), seasoned with 1 tsp salt, 1 tsp caraway, 1/2 tsp cumin, and then fry it with oil. Keep aside and don’t throw the oil you will use it later.

Cut 5 medium onions a la julienne and fry until dark gold brown. Add 8 cups of water, 1 tsp salt, 1 tsp caraway and 1/2 tsp cumin and bring to boil and simmer for 10 mns then take out the onions aside.

Meanwhile in a medium casserole add 3 cups of rice (washed and drained) and half of the oil that we put aside from frying the fish and fry it for 3 minutes. Add 5 cups of the onion water and let it simmer until the rice is cooked for almost 15 minutes on a low flame.

Use 1 tbsp of butter, the remaining fish oil and 3 tbsp of flour and , mix on medium heat until light gold then add the remaining 3 cups of the onion water and keep stirring on low heat until the mix is thick, to obtain the gravy.

This dish is topped with roasted almonds, pine nuts and fried onion.

It’s a pleasure to the palate!

I am done with writing the post and heading immediately to my plate. Thank you mom