📝 About This Recipe
Originating from the coastal cities of Lebanon like Sidon and Tripoli, Sayadieh is a majestic centerpiece that celebrates the bounty of the Mediterranean. This 'Fisherman’s Dish' features firm white fish nestled atop a bed of deeply caramelized onion rice, infused with a warm spice blend known as Baharat. The result is a sophisticated harmony of savory, earthy, and citrusy flavors, topped with crunchy toasted pine nuts and a signature nutty Tahini sauce.
🥗 Ingredients
The Fish and Marinade
- 800 grams White Fish Fillets (such as Sea Bass, Cod, or Snapper; cut into large chunks)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Cumin (ground)
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Salt and Black Pepper (to taste)
The Caramelized Rice
- 2 cups Basmati or Long-grain Rice (soaked for 20 minutes and drained)
- 4 large Yellow Onions (thinly sliced into half-moons)
- 1/2 cup Vegetable Oil (for frying onions)
- 3.5 cups Fish Stock or Water (boiling hot)
- 1 teaspoon Cinnamon (ground)
- 1 tablespoon Cumin (ground)
- 1/2 teaspoon Turmeric (for a golden hue)
Tahini Tarator Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 1/4 cup Lemon Juice (fresh)
- 2 cloves Garlic (crushed into a paste)
- 1/4 cup Water (to thin the sauce)
Garnish
- 1/4 cup Pine Nuts (toasted until golden)
- 1/4 cup Slivered Almonds (toasted)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the fish fillets dry and marinate them with olive oil, lemon juice, cumin, salt, and pepper. Set aside for at least 20 minutes while you prepare the onions.
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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 frequently.
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3
Continue cooking the onions for 15-20 minutes until they reach a very deep chocolate brown color. Be careful not to burn them, but they must be very dark as this provides the color and flavor for the rice.
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4
Using a slotted spoon, remove about 1/4 of the dark onions and set them aside on a paper towel to garnish later.
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5
Add the fish stock (or water) to the pot with the remaining dark onions. Bring to a boil, then lower the heat and simmer for 10 minutes to extract the color and flavor. For a smoother rice, you can blend this liquid and strain it, or leave the onions in for texture.
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6
Stir in the cumin, cinnamon, and turmeric into the onion broth. Season with salt to taste.
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7
Add the drained rice to the pot. The liquid should be about 1 inch above the rice. Bring to a boil, then cover tightly, reduce heat to the lowest setting, and cook for 18-20 minutes.
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8
While the rice cooks, prepare the Tarator sauce by whisking tahini, lemon juice, garlic, and salt. Slowly add water until it reaches a pourable, creamy consistency.
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9
In a separate non-stick skillet, sear the marinated fish fillets for 3-4 minutes per side until golden brown and fully cooked through.
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10
Once the rice is done, turn off the heat and let it rest, covered, for 10 minutes. This ensures the grains are fluffy and separate.
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11
Fluff the rice gently with a fork and mound it onto a large serving platter.
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12
Arrange the cooked fish pieces elegantly on top of the rice. Garnish generously with the reserved caramelized onions, toasted pine nuts, almonds, and fresh parsley.
💡 Chef's Tips
The secret to a perfect Sayadieh is the onion color; they must be deep brown (like coffee) but not black, or the rice will taste bitter. If you have fish bones or heads, boil them with aromatics to make a quick homemade stock for a much richer flavor than water. Always soak your Basmati rice for at least 20 minutes to achieve long, individual grains that don't stick together. Don't overmix the fish once it's on the platter; it is delicate and should stay in large, proud chunks. If you prefer a crispy texture, you can lightly flour the fish before frying.
🍽️ Serving Suggestions
Serve warm with a side of the creamy Tahini Tarator sauce in a small bowl. A fresh Lebanese Salata (diced cucumber, tomato, and mint) provides a cool contrast to the warm spices. Pair with a crisp, dry white wine such as a Lebanese Ksara Blanc de Blancs. Add a few lemon wedges on the side for guests to squeeze over the fish at the table. For an authentic touch, serve with a side of pickled turnips (Kabees El Lift).