Fish Sayadieh
A celebrated coastal dish full of warm spices and deep flavour.
Sayadieh is the fisherman's feast of the Levantine coast—rice simmered in fish stock and deeply caramelized onions. Its rich brown color comes from patiently browning the onions, its warmth from cumin and coriander. Crowned with fried fish and pine nuts, it's a complete seaside celebration.
How to Prepare
Mix the fish marinade ingredients and coat the hamour, then fry until golden. Reserve the frying oil.
In the same oil, saute the onion, bell pepper and tomato with the crushed garlic and hot pepper.
Add salt, black pepper and mixed spice.
Add the basmati rice and stir to coat.
Pour in the seafood stock (or water) and cook until the rice is done.
Serve the rice topped with the fried fish.
Garnish with toasted nuts if desired.
Made it? Rate this recipe
Frying the fish first and using its oil for the rice gives the sayadieh its signature depth.
Ingredient Swaps
White fish: hammour, sea bream, or any firm fish.
Pine nuts: fried slivered almonds instead.
Long-grain rice: basmati works too.
Common Questions
What gives the rice its brown color?
Onions caramelized until dark provide both color and flavor.
Which fish is suitable?
Firm white fish like hammour or sea bream.
Do I cook the rice in fish stock?
Yes, it gives the rice its signature depth.
How is it served?
With tahini-lemon sauce and a side salad.
How do I keep the rice from sticking?
Rinse it well and keep the water ratio right.
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