Vegan Sayadieh
Vegan Sayadieh uses oyster mushrooms instead of traditional fish. This pilaf is deeply flavorful and satisfying, with layers of perfectly cooked rice, pan-fried mushrooms, and toasted nuts.
Servings: 4 people
Calories: 783kcal
Ingredients
- 2 cups Basmati rice rinsed and drained
- 1 handful Cilantro fresh coriander, chopped
Caramelized Onions
- 475 grams Onion sliced thinly
- ⅓ cup Neutral oil I used avocado
Broth
- 3 each Bay leaves
- 1 each Dried lime pierced
- 1 quill Cinnamon
- 1 tablespoon Wakame heaping
- 2 ribs Celery chopped
- 1½ inches Ginger root chopped
- ¾ tablespoon Allspice or use Lebanese 7 spice
- 1 tablespoon Salt or to taste
- ½ tablespoon Cumin powder
- 1½ tbsps Coriander powder
- ½ tablespoon Black peppercorns
- 5 cups Water
Topping
- ⅓ cup Pine nuts
- ⅓ cup Almond slivered
- 1½ tbsps Neutral oil
Mushrooms ("Fish")
- 450 grams Oyster Mushrooms
- ¼ teaspoon Cumin powder
- ¼ teaspoon White pepper powder
- ¼ tsp Salt or to taste
- ¼ teaspoon Coriander powder
- ¼ teaspoon Allspice or use Lebanese 7 spice
- Neutral oil I used avocado oil - use as you need
Instructions
Prepare the Nuts
- In the large saucepan you'll be using to simmer the broth, heat the oil over high heat, then turn the heat down to medium once hot. Fry the almonds and pine nuts separately until golden brown. Immediately remove from oil as soon as the color is golden, to avoid the nuts from burning.⅓ cup Pine nuts, ⅓ cup Almond, 1½ tbsps Neutral oil
Caramelize the Onions
- In the same saucepan, heat oil over high heat, then lower to medium and add the sliced onions. Fry until deeply reddish-brown, stirring often to avoid burning. This takes about 25 minutes on a gas stovetop.475 grams Onion, ⅓ cup Neutral oil
Prepare the Broth
- Once the onions have reddened, add all the broth ingredients immediately to the pot (including the onions). Bring it to a boil on high heat and then turn it down to low - medium and simmer for 45 minutes. Strain through a sieve or muslin cloth, discard everything else. Measure out 3¼ cups of the strained broth.3 each Bay leaves, 1 each Dried lime, 1 quill Cinnamon, 1 tablespoon Wakame, 2 ribs Celery, 1½ inches Ginger root, ¾ tablespoon Allspice, 1 tablespoon Salt, ½ tablespoon Cumin powder, 1½ tbsps Coriander powder, 5 cups Water, ½ tablespoon Black peppercorns
Prepare the Rice
- In a saucepan, add the rinsed rice and measured broth, give it a quick stir. Place the lid on it and bring to a boil over high heat, then turn the heat down to low and simmer for 10 minutes. Don't stir while it is simmering.Turn the heat off and let the pot stand for 5 minutes to allow the rice to steam.2 cups Basmati rice
Prepare the Mushrooms
- In a fry pan heat up more oil on high heat (I will start with two tablespoons and then top up as needed between each batch), once the pan is hot, turn down the heat to medium and fry the mushrooms until golden (about 4 minutes per side) in a single layer. Flip when the first side easily moves off the pan and is golden. You will need to do this a few times until all the mushroom is pan-fried. I will usually pan fry a couple of batches crunchier by leaving them in the pan for longer.450 grams Oyster Mushrooms, Neutral oil
- Transfer the mushrooms to a bowl and toss them through the seasoning.¼ teaspoon Cumin powder, ¼ teaspoon White pepper powder, ¼ teaspoon Salt, ¼ teaspoon Coriander powder, ¼ teaspoon Allspice
Assemble the Sayadieh
- In a serving plate, layer the rice first, then the mushrooms and finally the nuts. I like to top off with a sprinkling of chopped cilantro (fresh coriander). Serve with tahini salad.1 handful Cilantro
Video
Nutrition
Serving: 1.5cups | Calories: 783kcal | Carbohydrates: 101g | Protein: 16g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Sodium: 1965mg | Potassium: 965mg | Fiber: 10g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 11mg | Calcium: 145mg | Iron: 5mg