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Sayadieh (Upside Down Fish & Shrimp Rice Pilaf)
Ingredients
  • subheading: FOR THE SEAFOOD:
  • 1½ teaspoons fine sea salt, divided
  • ½ teaspoon Baharat Mshakaleh
  • 1 teaspoon ground cumin, divided
  • ¼ teaspoon ground black pepper
  • ⅔ cup olive oil, divided
  • 2 pounds skinless white fish filets (halibut, or wild cod)
  • ½ pound shrimp peeled, deveined
  • 3 yellow onions, thinly sliced
  • 2 tomatoes, thinly sliced
  • subheading: FOR THE RICE:
  • 2 cups basmati rice
  • 4 cups warm water, for soaking
  • 2 teaspoons fine sea salt
  • ½ teaspoon Baharat spice mix
  • ½ teaspoon cumin
  • ½ teaspoon ground black pepper
  • 2⅔ cups low-sodium fish or vegetable stock
  • subheading: GARNISHES:
  • ¼ cup pine nuts, fried or roasted
  • ¼ cup slivered almonds, fried or roasted
  • 2 tablespoons parsley, chopped
Steps
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