📝 About This Recipe
Hailing from the coastal cities of Lebanon, Sayadieh is a majestic centerpiece that celebrates the bounty of the Mediterranean. This dish features firm white fish nestled atop a bed of aromatic long-grain rice, stained a deep amber by slow-caramelized onions and a warm blend of cumin, cinnamon, and coriander. It is a masterclass in building layers of flavor, finished with a velvet-smooth tahini-based 'Tarator' sauce and a crunch of toasted pine nuts.
🥗 Ingredients
The Fish and Marinade
- 2 lbs White Fish Fillets (Sea bass, cod, or snapper are ideal)
- 1 teaspoon Cumin (ground)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Flour (for dredging the fish)
- 1/2 cup Vegetable Oil (for frying)
The Caramelized Onion Base
- 4 large Yellow Onions (thinly sliced into half-moons)
- 3 tablespoons Olive Oil
- 5 cups Water (to create the brown broth)
The Spiced Rice
- 2.5 cups Basmati Rice (soaked for 20 minutes and drained)
- 1 tablespoon Sayadieh Spice Mix (equal parts cumin, cinnamon, coriander, and black pepper)
- 2 teaspoons Salt (adjust to taste)
Tarator Sauce and Garnish
- 1/2 cup Tahini (well-stirred)
- 2 cloves Garlic (minced into a paste)
- 1/4 cup Lemon Juice
- 1/4 cup Pine Nuts and Slivered Almonds (toasted until golden)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by marinating the fish fillets with lemon juice, a pinch of cumin, and salt. Set aside for 15 minutes while you prepare the onions.
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2
In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced onions and sauté, stirring frequently.
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3
Continue cooking the onions for 20-25 minutes until they are a very deep chocolate brown. Do not burn them, but they must be much darker than typical caramelized onions to give the rice its signature color.
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4
Pour 5 cups of water over the dark onions and bring to a boil. Simmer for 10 minutes to extract the color and flavor. Strain the liquid into a bowl, reserving the dark broth; keep the onions aside.
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5
Dredge the marinated fish fillets in flour, shaking off any excess. In a large skillet, heat the vegetable oil and fry the fish until golden and crispy on both sides. Remove and drain on paper towels.
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6
In the pot used for the onions, add the drained rice and the Sayadieh spice mix. Stir for a minute to coat the grains in the residual oil.
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7
Add 4 cups of the dark onion broth to the rice (reserve the rest for the sauce). Season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed.
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8
While the rice cooks, prepare the Tarator sauce by whisking tahini, garlic, lemon juice, and a splash of the reserved onion broth until smooth and creamy.
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9
Once the rice is done, turn off the heat and let it rest, covered, for 10 minutes to ensure it is fluffy.
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10
To serve, fluff the rice with a fork and spread it onto a large communal platter. Arrange the fried fish fillets on top of the rice.
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11
Garnish generously with the toasted pine nuts, almonds, and chopped parsley. Serve the Tarator sauce on the side.
💡 Chef's Tips
The secret to a perfect Sayadieh is the color of the onions; they should be dark brown but not black, as black onions will taste bitter. If you want an even deeper flavor, use fish stock instead of water when boiling the onions. For a healthier version, you can bake the fish instead of frying it, though you will lose that traditional crispy texture. Always soak your Basmati rice for at least 20 minutes to achieve long, individual grains that don't stick together. Don't skip the resting time for the rice; it allows the moisture to redistribute perfectly.
🍽️ Serving Suggestions
Serve with a side of 'Salatat Malfouf' (Lebanese Cabbage Salad) for a refreshing crunch. A bowl of extra caramelized onions on the side is always a hit with guests. Pair with a crisp, chilled Lebanese white wine like a Chateau Musar Jeune White. Provide extra lemon wedges on the platter for those who like an extra citrus kick. Finish the meal with a warm cup of Lebanese mint tea.