📝 About This Recipe
Hailing from the historic port city of Tripoli, Lebanon, Sayadieh is the ultimate celebration of the Mediterranean. This 'Fisherman’s Dish' features succulent white fish nestled atop a bed of deeply caramelized onion rice, infused with a proprietary blend of cumin, cinnamon, and caraway. It is a masterclass in building layers of flavor, transforming humble ingredients into a majestic centerpiece served with a tangy tahini-based 'Tarator' sauce.
🥗 Ingredients
The Fish and Stock
- 1.5 kg Whole Sea Bass or Snapper (cleaned, head and tail kept for stock)
- 6 cups Water (for simmering the stock)
- 1 piece Cinnamon Stick
- 2 pieces Bay Leaves
The Caramelized Onion Base
- 4 large Yellow Onions (thinly sliced into half-moons)
- 1/2 cup Vegetable Oil (for deep frying the onions)
The Spiced Rice
- 2.5 cups Long-grain Basmati Rice (soaked for 30 minutes and drained)
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Caraway (essential for the Tripoli flavor profile)
- 2 teaspoons Salt (adjust to taste)
Tarator Sauce and Garnish
- 1/2 cup Tahini Paste (high quality)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 cloves Garlic (crushed into a paste)
- 1/2 cup Pine Nuts and Almonds (toasted until golden)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Start by prepping the fish. Fillet the sea bass but reserve the head, bones, and tail. Season the fillets with a pinch of salt and cumin, then set aside in the refrigerator.
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2
In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the sliced onions and fry them, stirring constantly. This is the most critical step: cook them until they are a very deep chocolate brown, but not burnt. This provides the color and soul of the dish.
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3
Once the onions are dark brown, use a slotted spoon to remove half of them and set aside on paper towels to drain; these will be used for garnish.
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4
To the remaining onions in the pot, add the fish head and bones. Sauté for 2 minutes, then pour in 6 cups of water. Add the cinnamon stick and bay leaves.
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5
Bring the stock to a boil, then reduce heat and simmer for 25-30 minutes. The water should turn a deep amber color from the onions.
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6
Strain the stock through a fine-mesh sieve into a clean bowl, discarding the solids. Measure out 4 cups of this dark liquid for the rice.
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7
In the same pot (wiped clean), add the soaked and drained rice. Stir in the ground cumin, cinnamon, caraway, and salt. Pour in the 4 cups of reserved fish stock.
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8
Bring the rice to a boil, then cover tightly and reduce heat to the lowest setting. Cook for 18-20 minutes until the liquid is absorbed and the rice is fluffy.
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9
While the rice cooks, prepare the fish fillets. You can either pan-sear them in a bit of olive oil for 3-4 minutes per side until the skin is crispy, or bake them at 200°C (400°F) for 12 minutes.
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10
Make the Tarator sauce: Whisk the tahini, lemon juice, crushed garlic, and a pinch of salt. Slowly add 2-3 tablespoons of water while whisking until it reaches a smooth, pourable consistency.
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11
Once the rice is done, turn off the heat and let it rest, covered, for 5-10 minutes. This ensures the grains stay separate and firm.
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12
To serve, mound the dark rice on a large communal platter. Arrange the cooked fish fillets elegantly on top of the rice.
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13
Garnish generously with the reserved fried onions, toasted pine nuts, almonds, and chopped parsley.
💡 Chef's Tips
The secret to a perfect Sayadieh is the onion color; if they are too light, the rice will be pale; if they are black/burnt, the rice will be bitter. Always soak your Basmati rice for at least 30 minutes to achieve the long, elegant grains typical of Lebanese cuisine. If you prefer a milder fish flavor, you can make the stock using only the onions and spices, skipping the fish bones. Using caraway powder is the 'Tripoli secret'—it adds a unique earthy sweetness that distinguishes it from Beirut-style Sayadieh. Don't overmix the rice once it's cooked; use a fork to fluff it gently to avoid breaking the grains.
🍽️ Serving Suggestions
Serve warm with a side bowl of the garlic-tahini Tarator sauce for drizzling. A fresh Salatet Malfouf (Lebanese Cabbage Salad) provides a crunchy, acidic contrast to the rich rice. Pair with a crisp, chilled Lebanese white wine like a Ksara Blanc de Blancs. Serve a side of roasted or fried cauliflower (Arnabit) which complements the nutty tahini flavors. A plate of fresh radishes and green onions on the side adds a traditional touch.