Egypt 
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VEGAN EGYPTIAN SAYADIYAH
Equipment
- Large
saucepan - Wooden spoon or
spatula - Medium-sized
frying pan
Ingredients
For the rice:
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
For the fried onions:
- 1 large onion thinly sliced
- 2 tablespoons olive oil
For serving:
- Lemon wedges
- Fresh parsley chopped
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- In a large saucepan, heat some olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and translucent.
- Add the ground cumin, ground coriander, turmeric powder, salt, and pepper to the saucepan. Stir well to coat the onions and garlic with the spices.
- Add the rinsed rice to the saucepan and stir to combine with the onion and spice mixture.
- Pour the vegetable broth into the saucepan and bring to a boil.
- Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until the liquid is absorbed and the rice is cooked.
- While the rice is cooking, heat 2 tablespoons of olive oil in a medium-sized frying pan over medium heat. Add the thinly sliced onion and cook until golden and crispy, stirring occasionally. Remove from heat and set aside.
- Once the rice is cooked, fluff it with a fork and transfer it to a serving platter.
- Top the rice with the fried onions, spreading them evenly over the surface.
- Garnish with fresh parsley and serve the vegan Egyptian Sayadiyah with lemon wedges on the side.
- Squeeze the lemon juice over the rice before eating, according to your taste preference.
Notes
NUTRITIONAL FACTS:
Calories: 380 | Total Fat: 11g | Total Carbohydrates: 63g | Dietary Fiber: 7g | Protein: 10g
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