{"id":2108,"date":"2025-04-06T19:54:10","date_gmt":"2025-04-06T19:54:10","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2108"},"modified":"2025-04-07T15:32:06","modified_gmt":"2025-04-07T15:32:06","slug":"fish-sayadiyeh","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/04\/06\/fish-sayadiyeh\/","title":{"rendered":"Sayadieh"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g white fish fillets such as cod, saint-pierre or baudroie<\/li>\n\n\n\n<li>250 g of risotto rice<\/li>\n\n\n\n<li>1 l of fish stock<\/li>\n\n\n\n<li>300 g of sliced onions<\/li>\n\n\n\n<li>120 ml of olive oil<\/li>\n\n\n\n<li>10 ml of powdered cumin<\/li>\n\n\n\n<li>2.5 ml of ground black pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Fry the onions in the oil until they are caramelized and deep brown, then stir in the rice, cumin and pepper and coat the rice well.<\/li>\n\n\n\n<li>Separately simmer the fish in the stock for 15 minutes, remove and reserve the stock.<\/li>\n\n\n\n<li>Pour \u00bd the stock over the rice and cook gently, adding more stock as necessary, until the stock is absorbed and the rice is cooked.<\/li>\n\n\n\n<li>Flake the fish, stir this into the rice and heat through.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with a tabouleh salad<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with a tabouleh salad<\/p>\n","protected":false},"author":1,"featured_media":2109,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[71],"class_list":["post-2108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-rice"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2108"}],"version-history":[{"count":5,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2108\/revisions"}],"predecessor-version":[{"id":2209,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2108\/revisions\/2209"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2109"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}