📝 About This Recipe
Sayadieh is the crown jewel of Lebanese coastal cuisine, traditionally born in the fishing ports of Sidon and Tripoli. This 'Fisherman's Catch' features flaky white fish nestled atop a bed of deeply aromatic, mahogany-colored rice infused with cumin and cinnamon. The secret lies in the slow-caramelized onions, which provide both the rich color and a sophisticated sweet-and-savory depth that defines this elegant celebration dish.
🥗 Ingredients
The Fish and Marinade
- 2 lbs White Fish Fillets (Cod, Sea Bass, or Snapper; cut into large chunks)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/2 cup All-purpose Flour (for dredging)
The Caramelized Onion Base
- 4 large Yellow Onions (thinly sliced into half-moons)
- 1/2 cup Vegetable Oil (for frying onions and fish)
- 4 cups Water (to create the brown stock)
The Rice and Spices
- 2 cups Basmati or Long-grain Rice (soaked for 20 minutes and drained)
- 1.5 tablespoons Cumin (ground)
- 1 teaspoon Cinnamon (ground)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric (for a golden hue)
Garnish and Tarator Sauce
- 1/4 cup Pine Nuts and Slivered Almonds (toasted until golden)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Tahini (for the optional side sauce)
- 2 cloves Garlic (minced)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. Rub with lemon juice, salt, pepper, and a teaspoon of cumin. Let marinate for 15 minutes while you prep the onions.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the sliced onions and cook, stirring frequently.
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3
Continue frying the onions for 15-20 minutes until they reach a deep, dark chocolate brown color. Be careful not to burn them, but they must be very dark to give the rice its signature color.
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4
Using a slotted spoon, remove about 1/4 of the dark onions and set aside on a paper towel for garnish later.
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5
Add 4 cups of water to the pot with the remaining dark onions. Bring to a boil, then reduce heat and simmer for 10 minutes to extract the color and flavor. This creates your 'Sayadieh Stock'.
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6
While the stock simmers, dredge the marinated fish chunks in flour, shaking off any excess. In a separate skillet, fry the fish in a little oil until golden and crispy on both sides (about 3-4 minutes per side). Set aside.
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7
Strain the onion stock into a bowl, pressing on the onions to get all the liquid out. Discard the boiled onion pulp. Measure out 3.5 cups of this dark liquid.
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8
Wipe out your main pot. Add the soaked and drained rice, cumin, cinnamon, coriander, turmeric, and 2 teaspoons of salt. Stir briefly to coat the rice in the spices.
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9
Pour the 3.5 cups of onion stock over the rice. Bring to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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10
Cook the rice for 15-18 minutes until the liquid is fully absorbed. Turn off the heat and let the rice sit, covered, for 10 minutes to fluff up.
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11
While the rice rests, make a quick Tarator sauce by whisking tahini, minced garlic, a splash of lemon juice, and enough water to reach a drizzling consistency.
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12
To serve, fluff the rice with a fork and pile it onto a large communal platter. Arrange the fried fish pieces on top of the rice.
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13
Garnish generously with the reserved crispy fried onions, toasted pine nuts, almonds, and fresh parsley.
💡 Chef's Tips
The color of the rice depends entirely on the onions; take them to the edge of darkness without burning for the best flavor. Always soak your Basmati rice for at least 20 minutes to ensure long, fluffy grains that don't stick together. If you prefer a more integrated flavor, you can place the fried fish on top of the rice for the last 5 minutes of steaming. For an extra authentic touch, use the fish bones and head to boil with the onions to create a richer seafood stock. Don't skip the toasted nuts; they provide a necessary textural contrast to the soft rice and tender fish.
🍽️ Serving Suggestions
Serve with a side of 'Tarator' (tahini garlic sauce) to cut through the richness of the fried fish. A simple Lebanese Salata (diced cucumber, tomato, and mint) provides a refreshing, crisp balance. Pair with a chilled glass of Lebanese white wine, such as a dry Ksara or Kefraya. Offer extra lemon wedges on the side for those who like an extra hit of acidity. A bowl of plain thick yogurt is a common and delicious accompaniment for children.