Name: Fisherman’s dish (Sayyadieh)
Yield: Serves six
Cuisine: Palestinian
Ingredients: 2 lemons: juice one to get 1½ tbsp, and cut the other one into 6 wedges, to serve; 600 g grey mullet (or another sustainably sourced firm white fish such as halibut, cod or monkfish), skinless and boneless, chopped into 4cm pieces; 12 large raw tiger prawns, head and tail intact but the remaining shell and back vein discarded (about 500g); 40 g unsalted butter, diced; ¾ tsp ground cumin; ¾ tsp ground allspice; 10 g parsley leaves, roughly chopped; Salt and black pepper; ¼ tsp ground cinnamon; 280 g basmati rice, washed until the water runs clear, then drained well; 4 garlic cloves, crushed; 30 g pine nuts; 650 ml boiling water; ¼ tsp saffron threads; 3 cinnamon sticks; 4 large onions, thinly sliced (700 g); 120 ml olive oil; 30 g flaked almonds; 1 green chilli, finely chopped (20 g)

Preparation info

Serves
six

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

‘Sayyadieh’ translates as ‘fisherman’s catch’ or ‘fisherman’s dish’. The combination of spiced rice and pan-fried fish is a Palestinian favourite in the coastal towns of Jaffa, Haifa and Akka. The choice of fish depends, traditionally, on what’s been caught that day. Here, we’ve used a combination of white fish and prawns, but other combinations – calamari and prawns or two kinds of white fish, for example – also work well.

Getting ahead: The nuts can be toasted and the onion