Ingredients

• 2 tins of squid in ragout sauce
• 300 g of long-grain rice
• 500 g of red onion
• 3 teaspoons of powdered cumin
• Bay leaves
• Extra virgin olive oil, salt, and black pepper to taste
• Vegetable stock
• Siyyadiyeh: Squid
• with Cumin Rice

Preparation

1. 1

   Stir-fry the finely chopped onion in a frying pan with four tablespoons of extra virgin olive oil, the cumin, salt, and black pepper for around ten minutes, stirring occasionally. Cover with the vegetable stock and cook over a low heat for another 15 minutes.

2. 2

   Put the water for cooking the rice on the hob and boil briefly with the bay leaves. Take out the bay leaves and add the rice and the onion stock and cook the rice as recommended on the packet.

3. 3

   Process the onion with a tablespoon of olive oil until you get a sauce*. Heat the squid in its sauce for a few minutes and drain the rice, season with extra virgin olive oil, and two teaspoons of cumin.

4. 4

   Stir well. Serve the rice onto plates and serve the squid and onion sauce over it. Finish off with a drizzle of extra virgin olive oil and another pinch of cumin. *If you want the sauce to have a more intense colour, you can add a teaspoon of powdered beetroot and process.