Sayadeya (Egyptian Fish with Rice)

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into medium-sized pieces and set aside.

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.

15 minutes

In a large skillet or frying pan, heat the olive oil over medium heat.

Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions become translucent and the garlic becomes fragrant.

Add the drained rice to the skillet and stir well to coat the rice with the onion and garlic mixture.

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.

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.

20–25 minutes

Once the fish and rice are cooked, remove the skillet from the heat and let it rest for a few minutes.

Garnish the sayadeya with chopped fresh parsley. Serve hot, accompanied by lemon wedges for squeezing over the fish and rice.