Ingredients
- Medium-grain rice 800g
- Large red onions 5
- SpinneysFOOD sunflower oil 185ml
- Whole cloves 4
- SpinneysFOOD cardamom pods 4
- SpinneysFOOD cinnamon stick 1
- SpinneysFOOD bay leaf 1
- SpinneysFOOD whole black peppercorns 8
- Fish stock or vegetable stock 1L
- SpinneysFOOD salt 5 tsp
- SpinneysFOOD fine white pepper 1 tsp
- SpinneysFOOD fine turmeric 1 tsp
- SpinneysFOOD fine cinnamon 1 tsp
- Blanched almonds 40g
- Cashew nuts 40g
- Pine nuts 35g
- Pistachios 40g
- Yellow raisins 40g
- Dried figs 40g
- Dried apricots 40g
Nutrition (Per serving)
- Calories 558
- Fat 33g
- Protein 10g
- Carbs 57g
- Sugars 13g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sayadieh rice
Arabic
- Wash the rice in cold water until the water runs clear. Then soak it for at least 30 minutes. Rinse and drain.
- Thinly slice 4 red onions.
- Heat 60ml of oil in a large non-stick pot over a high heat.
- Add the cloves, cardamom seeds, cinnamon stick, bay leaf and peppercorns, and stir continuously for approx. 1 minute until the spices are fragrant. Add the onions, and sauté for approx. 15 minutes on a medium heat, until they have caramelised and developed a rich golden-brown colour.
- Add the rice, and stir for a couple of minutes until the grains turn slightly opaque.
- Add the stock, salt, white pepper, turmeric and cinnamon, and bring to a boil over a high heat. Cover the pot, reduce the heat and leave to simmer for 30 minutes until the rice is cooked.
- Meanwhile, prepare the garnish by thinly slicing the remaining onion. Heat the remaining 125ml of the oil in a medium-sized shallow pan, and fry the onions until golden brown.
- To prepare the mixed nuts, fry each type of nut separately in a pan in a drizzle of oil, until the nuts turn pale brown on all sides.
- Cut the dried figs and apricots into small cubes.
- Combine all the nuts and dried fruits together.
- Serve the rice on a platter and top with the crispy onions and mixed nuts.