Sayadieh
Fried fish on top of rice cooked with caramelized onion and cumin broth — a Levantine port dish.
- Cooking time
- 1 hr 20 min
- Hands-on time
- 45 min
- Free time
- 20 min
- Difficulty
- Medium
- Cuisine
- Levantine
- Calories
- 450
- Contains
- Nuts, Gluten, Eggs, Fish
From the fishermen's kitchens along the coast came Sayadieh: caramel-colored rice that gets its color and flavor from onions that have been patiently cooked until they brown, topped with the day's fish. A dish that proves that the simplest ingredients—onions, rice, and fish—can create a feast.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.
Ingredients
Amounts follow the number of people
For the fish
For the rice and broth
For serving
When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.
Equipment
- Medium pot — The rice cooks in the deeply browned onion stock — that is the color and the flavor of sayadieh.
- Frying pan — The onion is browned in it first, then the fish is fried.
- Strainer — The onion stock is strained or blended before the rice.
Method
Fry the onion slices in oil over medium heat, stirring until they are deeply browned.
You’ll know it’s ready whenDark brown like caramel without burning — that's the secret of Sayadieh's flavor.
Tip: The difference between "dark" and "burnt" is two minutes: don't step away at the end.
Set aside a third of the onion for garnish, boil the rest with hot water for ten minutes, then mash it into the broth or strain it.
You’ll know it’s ready whenAromatic brown broth.
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Cook the rice in onion broth with cumin, turmeric and salt over low heat.
You’ll know it’s ready whenThe rice is cooked and has absorbed the broth, and its color is a deep golden brown.
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Season the fish with cumin, salt and pepper, coat it lightly with flour, and fry it in hot oil.
You’ll know it’s ready whenGolden and crisp on both sides, and it releases easily.
Tip: Work in batches and maintain a consistent temperature for even browning.
Spread out the rice, arrange the fish on top, and garnish with the reserved onions, nuts and lemon slices.
You’ll know it’s ready whenThe ingredients are spread in an even, tidy layer.
Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.
On the same table
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Arabic Salad
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Salatet Raheb
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