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
- 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.
- 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.
- 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.
- 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.
- 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.
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
