Sayadiya

Sayadiya is a traditional Lebanese dish that artfully combines spices and flavors to create a delightful vegan seafood experience. This dish substitutes seafood with jackfruit and chickpeas, offering a satisfying taste that pays homage to the original while remaining entirely plant-based.

Ingredients

• Jackfruit (canned in brine) - 400 grams, drained and shredded
• Chickpeas (canned) - 240 grams, drained and rinsed
• Long-grain rice - 160 grams
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Tomato paste - 2 tablespoons
• Vegetable broth - 500 ml
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 2 tablespoons
• Fresh parsley - for garnish

Steps

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and cook for 2 minutes, mixing well with the onions and garlic.
4. Add the shredded jackfruit and chickpeas to the pot, stirring to combine with the onion mixture.
5. Sprinkle in the cumin, coriander, turmeric, paprika, cinnamon, salt, and pepper. Cook for 2-3 minutes to toast the spices.
6. Add the rice and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and liquid is absorbed.
7. Remove from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas and jackfruit.
• High in dietary fiber, promoting digestive health.

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