Cookbook:Sayadeya (Egyptian Fish with Rice)

Sayadeya is a delicious and aromatic Egyptian dish that features fish cooked with rice in a flavorful tomato-based sauce. It is a popular dish along the coastal regions of Egypt, where fresh fish is readily available. Sayadeya showcases the rich flavors of the sea combined with fragrant spices, making it a favorite among seafood lovers.

Ingredients

 * 500 grams white fish fillets (such as tilapia)
 * 2 cups rice
 * 2 tablespoons olive oil
 * 1 large onion, finely chopped
 * 3 cloves garlic, minced
 * 1 cup tomato sauce
 * 2 teaspoons ground cumin
 * 1 teaspoon ground paprika
 * 1 teaspoon ground coriander
 * Salt to taste
 * Black pepper to taste
 * Chopped fresh parsley for garnish
 * Lemon wedges for serving

Equipment

 * Large skillet or frying pan with a lid
 * Mixing bowl
 * Knife for chopping and mincing
 * Cutting board
 * Spoon or spatula for stirring
 * Paper towels

Procedure

 * 1) Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into medium-sized pieces and set aside.
 * 2) In a mixing bowl, combine the rice with enough water to cover it completely. Let it soak for about 15 minutes, then drain the water.
 * 3) In a large skillet or frying pan, heat the olive oil over medium heat.
 * 4) Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions become translucent and the garlic becomes fragrant.
 * 5) Add the drained rice to the skillet and stir well to coat the rice with the onion and garlic mixture.
 * 6) Pour in the tomato sauce and add the ground cumin, ground paprika, ground coriander, salt, and black pepper. Stir to combine the ingredients and distribute the spices evenly.
 * 7) Place the fish fillets on top of the rice mixture in the skillet. Cover the skillet with a lid and let the dish simmer on low heat for about 20–25 minutes, or until the fish is cooked through and the rice is tender.
 * 8) Once the fish and rice are cooked, remove the skillet from the heat and let it rest for a few minutes.
 * 9) Garnish the sayadeya with chopped fresh parsley. Serve hot, accompanied by lemon wedges for squeezing over the fish and rice.

Notes, tips, and variations

 * Sayadeya is often enjoyed with a side salad or a traditional Egyptian condiment called "dakka" (a mixture of spices, herbs, and nuts).