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\/ \/ \/ RECIPE AND SHOPPING LINKS BELOW \/ \/ \/ Like a Paella with delicious Egyptian touches, this traditional Middle Eastern dish is named after the fisherman’s catch. I like to use shrimp instead of the traditional fish stock to give the rice a more delicate flavor. Special cookware featured in this video & Amazon Affiliate shopping links ► Enamel Cast Iron Dutch Oven: https://amzn.to/426I2iP ► decorative terracotta serving bowls: https://amzn.to/3LFpSzb ► Silicone gloves for grilling: https://amzn.to/426LnOT ► Pioneer Woman oven mitts: https://amzn.to/3oYB5Ce ► Electric Water Boiler: https://amzn.to/3YTPltQ Ingredients ► 1 onion, chopped ► 2 small carrots, chopped ► 1 handful of nuts, like almonds, cashews, roasted Brazil nuts ► 1 tbsp sugar ► 2 cups short – grain rice ► 1 lb shrimp, peeled, seasoned with salt and pepper ► pepper ► Avocado Oil (better than olive oil, which tends to overpower this dish) ► 1 tsp tomato paste (my secret ingredient!) ► 3 cups of water (we will boil this) Spices ► 1 tsp salt ► 1 tsp nutmeg ► 1 tsp cinnamon ► 2 bay leaves ► 4 cardamom seeds Directions ► Soak your rice for 10 minutes in water and drain with a sieve ► Start boiling the 3 cups of water ► Heat about 3 tbsp avocado oil to your pot. ► Fry the onions and carrots until the onions appear translucent. ► Stir in the sugar to caramelize the onions and prevent the vegetables from burning. ► Keep stirring the vegetables while they cook. ► When the onions are brown, stir in the shrimps. ► Sauté the shrimp until they gain a light beige color. Do NOT fully cook the shrimp at this time. ► Stir in the tomato paste ► Stir in the rice ► Mix in the spices ► Mix in the boiling water ► Cover and simmer on low for about 20 minutes Presentation ► Add your rice to your presentation bowl ► move some shrimp to the top of the dish ► top with nuts Enjoy! @nancysmediterraneankitchen #sayadiyeh, #mediterraneanrecipe, #mediterraneanrecipes , #egyptianfood