Why You’ll Love This Recipe

Sayadieh is the epitome of Mediterranean comfort food, combining tender, flaky fish with a warm, spiced rice pilaf. The sweetness of the caramelized onions, the richness of the fish, and the fragrant spices like cumin, coriander, and cinnamon blend together to create a well-rounded and satisfying dish. It’s simple enough for a weeknight dinner but special enough for a celebratory meal. This dish also offers a great way to enjoy fish in a hearty and flavorful way. Plus, it’s a complete meal in one pot, making it convenient and easy to prepare.

Ingredients

  • 2 lbs white fish fillets (such as grouper, snapper, or cod)

  • 1 1/2 cups long-grain rice (or basmati rice)

  • 2 medium onions, thinly sliced

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 4 cups fish stock (or water, if unavailable)

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1/2 teaspoon cinnamon

  • Salt and pepper to taste

  • 1/4 cup pine nuts (optional, for garnish)

  • Fresh parsley, chopped (optional, for garnish)

  • Lemon wedges (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the Fish:

    • In a large pot, heat a bit of olive oil over medium heat. Season the fish fillets with salt and pepper, and lightly sear them on both sides until golden brown, about 2-3 minutes per side. The fish does not need to be fully cooked through at this stage as it will continue cooking with the rice.

    • Remove the fish from the pot and set it aside. Reserve the juices and drippings in the pot for extra flavor.

  2. Caramelize the Onions:

    • In the same pot, add the butter and a little more olive oil if necessary. Add the thinly sliced onions and cook them over medium-low heat, stirring frequently, until they are deeply caramelized and golden brown. This process will take about 15-20 minutes.

  3. Cook the Rice:

    • Once the onions are caramelized, add the rice to the pot and stir to coat the grains with the flavorful oil and onion mixture. Add the cumin, coriander, cinnamon, salt, and pepper, and stir until the spices are well incorporated.

    • Pour in the fish stock (or water), and bring to a boil. Once it begins to boil, reduce the heat to low, cover the pot, and let the rice simmer for about 15-18 minutes, or until the rice is tender and the liquid has been absorbed.

  4. Add the Fish Back In:

    • Gently place the seared fish fillets on top of the cooked rice. Cover the pot and allow it to steam for an additional 5-10 minutes, until the fish is fully cooked through and the flavors have melded together.

  5. Serve:

    • Once done, fluff the rice and carefully remove the fish fillets from the pot. Arrange the fish on a platter, serving the rice alongside or beneath it.

    • Garnish with chopped fresh parsley and toasted pine nuts, if desired. Serve with lemon wedges for added brightness.

Servings and timing

  • Servings: This recipe serves 4-6 people.

  • Prep time: 10 minutes

  • Cook time: 40 minutes

  • Total time: 50 minutes

Variations

  • Vegetarian Version: For a vegetarian version, replace the fish with sautéed vegetables like zucchini, bell peppers, and tomatoes. You can also use vegetable stock instead of fish stock.

  • Spicy Sayadieh: For an extra kick, add a pinch of red pepper flakes or some finely chopped chili peppers while cooking the onions.

  • Different Fish: While white fish is traditional, you can use any firm fish like tilapia or haddock. Just be sure it holds up well to the cooking process.

  • Crispy Onions: If you prefer a bit more texture, you can top the dish with crispy fried onions before serving.

Storage/reheating

  • Storage: Leftover Sayadieh can be stored in an airtight container in the fridge for up to 2 days.

  • Reheating: Reheat the rice and fish gently on the stove with a splash of water or stock, or in the microwave. The fish can be slightly delicate, so reheat it on low heat to prevent it from becoming dry.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish. Just be sure to thaw it completely before cooking. You may also need to adjust the cooking time slightly depending on the thickness of the fillets.

What kind of rice is best for Sayadieh?

Long-grain rice or basmati rice works best for this dish, as it absorbs the flavors well and remains fluffy. Avoid using sticky rice as it may become too clumpy.

Can I make Sayadieh ahead of time?

Yes, you can prepare Sayadieh in advance. It stores well in the fridge and actually benefits from sitting for a bit, as the flavors continue to meld. Just reheat it gently before serving.

What can I serve with Sayadieh?

Sayadieh is a hearty dish, but you can serve it with a simple green salad or roasted vegetables to balance the meal.

Can I use other types of fish?

Yes, you can use other firm fish like halibut, tilapia, or even salmon, but ensure the fish will hold up well while simmering with the rice.

How can I make the rice more flavorful?

You can infuse the rice with additional spices like cardamom, allspice, or a bay leaf. Adding a few tablespoons of pine nuts or slivered almonds to the rice while cooking will also add more flavor.

Conclusion

Sayadieh is a flavorful and comforting Lebanese dish that brings together fish, rice, and spices in a harmonious and satisfying way. The fragrant rice, the tender fish, and the caramelized onions create a meal that is both delicious and full of depth. Whether you’re making it for a family dinner or a special occasion, Sayadieh is a dish that will transport you straight to the heart of Lebanese cuisine. Enjoy it with loved ones and savor the bold, comforting flavors of this classic recipe.

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Sayadieh (Lebanese Fish & Rice)

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: Lebanese
  • Diet: Gluten Free
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Description

Sayadieh is a traditional Lebanese dish featuring a perfect balance of fragrant fish, seasoned rice, and aromatic spices. This hearty meal, made with white fish like grouper or snapper, is served with spiced rice and caramelized onions, creating a deliciously savory meal.

Ingredients

  • 2 lbs white fish fillets (such as grouper, snapper, or cod)
  • 1 1/2 cups long-grain rice (or basmati rice)
  • 2 medium onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cups fish stock (or water, if unavailable)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 1/4 cup pine nuts (optional, for garnish)
  • Fresh parsley, chopped (optional, for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. In a large pot, heat a bit of olive oil over medium heat. Season the fish fillets with salt and pepper, and lightly sear them on both sides until golden brown, about 2-3 minutes per side. The fish does not need to be fully cooked through at this stage as it will continue cooking with the rice.
  2. Remove the fish from the pot and set it aside. Reserve the juices and drippings in the pot for extra flavor.
  3. In the same pot, add the butter and a little more olive oil if necessary. Add the thinly sliced onions and cook them over medium-low heat, stirring frequently, until they are deeply caramelized and golden brown. This process will take about 15-20 minutes.
  4. Once the onions are caramelized, add the rice to the pot and stir to coat the grains with the flavorful oil and onion mixture. Add the cumin, coriander, cinnamon, salt, and pepper, and stir until the spices are well incorporated.
  5. Pour in the fish stock (or water), and bring to a boil. Once it begins to boil, reduce the heat to low, cover the pot, and let the rice simmer for about 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
  6. Gently place the seared fish fillets on top of the cooked rice. Cover the pot and allow it to steam for an additional 5-10 minutes, until the fish is fully cooked through and the flavors have melded together.
  7. Once done, fluff the rice and carefully remove the fish fillets from the pot. Arrange the fish on a platter, serving the rice alongside or beneath it.
  8. Garnish with chopped fresh parsley and toasted pine nuts, if desired. Serve with lemon wedges for added brightness.

Notes

For a vegetarian version, replace the fish with sautéed vegetables like zucchini, bell peppers, and tomatoes, and use vegetable stock.For an extra kick, add red pepper flakes or finely chopped chili peppers while cooking the onions.If you prefer, you can use other firm fish like tilapia or haddock instead of traditional white fish.Leftover Sayadieh can be stored in an airtight container in the fridge for up to 2 days.Sayadieh can also be made ahead of time and stored in the fridge, as the flavors continue to meld and improve over time.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 75mg

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