Cookbook:Rice in Fish Broth (Sayyadieh)

Ingredients

 * 1 large (~2 lbs / 1 kg) whole fish, cleaned
 * 1 cup olive oil
 * 2 cups uncooked rice
 * 1 ½ cups chopped onion
 * Salt
 * Lemon juice
 * Water

Procedure

 * 1) Fry fish in olive oil until well cooked. Remove the fish and allow to cool.
 * 2) Fry the chopped onions in the same oil until well browned. Meanwhile, debone the fried fish, reserving the cooked fillets to be served over the rice.
 * 3) Add the head, bones and skin of the fish to the fried onions and cook with 4 cups of water in a pressure cooker for 15 minutes, or for a longer time in an open pan.
 * 4) Strain the broth and boil the rice in it using 1–4 cups of broth for each cup of rice (this will depend on the absorbency of the rice you use).
 * 5) Simmer the rice on low heat so that most of the broth is absorbed.

Notes, tips, and variations

 * Some of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish.