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Sayadieh Rice

Servings: 8 servings

Ingredients 

  • 4 cups calrose rice or basmati rice
  • 4 tbsp vegetable oil
  • 4 whole cloves
  • 4 whole cardamom seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • 8 peppercorns
  • 4 large red onions, thinly sliced
  • 4 cups fish stock or water
  • 5 tsp 5 tsp salt
  • 1 tsp white pepper powder
  • 1 tsp turmeric powder
  • 1 tsp cinnamon powder

Garnish:

  • 1 onion, thinly sliced
  • ½ cup mixed nuts

Instructions

  • Wash the rice in cold water until the water runs clear. Soak the rice for 30 minutes. Rinse and drain.
  • Heat oil in a large non-stick pot over high heat. Add the onions, cloves, cardamom seeds, cinnamon stick, bay leaf and peppercorns, and stirring continuously, cook for about 1 minute until the spices are fragrant.
  • Add the onions, and sauté for about 15 minutes on medium heat until they have caramelised and developed a rich golden-brown colour. This gives the rice a wonderful flavour and colour.
  • Add the rice, and stir for a couple of minutes until the colour has turned slightly opaque. Add the fish stock, salt, white pepper powder, turmeric powder and cinnamon powder, and on high heat, bring the liquid to a boil. Cover the pot; reduce heat and leave to simmer for 30 minutes until the rice is cooked.
  • While the rice is cooking, prepare the garnish by frying the onion slices until crispy.
  • Serve this wonderful aromatic rice on a platter and garnish with crispy onions and mixed nuts.