📝 About This Recipe
A crowning jewel of Lebanese coastal cuisine, Siyadiyeh is a sophisticated harmony of deeply caramelized onions, aromatic warm spices, and tender white fish. This 'Fisherman’s Dish' is celebrated for its unique dark amber rice, achieved through a slow reduction of onions rather than artificial coloring. Topped with crispy fried fish and toasted pine nuts, it offers a smoky, savory, and nutty profile that captures the essence of the Mediterranean sea.
🥗 Ingredients
The Fish and Marinade
- 800 grams White Fish Fillets (such as Sea Bass, Cod, or Snapper)
- 1 teaspoon Cumin (ground)
- 2 tablespoons Lemon Juice (freshly squeezed)
- to taste Salt and Black Pepper
- 1/2 cup All-purpose Flour (for dredging the fish)
- 1/2 cup Vegetable Oil (for frying)
The Caramelized Onion Base and Rice
- 4 pieces Large Onions (thinly sliced into half-moons)
- 2 cups Basmati or Long-grain Rice (soaked for 20 mins and drained)
- 4 cups Fish Stock or Water (hot)
- 1 teaspoon Cinnamon (ground)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Lebanese Seven Spices (Baharat)
The Tarator Sauce and Garnish
- 1/2 cup Tahini (well-stirred)
- 1/4 cup Lemon Juice
- 2 cloves Garlic (crushed into a paste)
- 1/4 cup Pine Nuts and Slivered Almonds (toasted until golden)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the fish fillets dry, season with salt, pepper, cumin, and lemon juice. Set aside to marinate for 15 minutes.
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2
In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the sliced onions and sauté, stirring frequently. This is the most important step: cook them until they are a very deep chocolate brown, but not burnt. This should take 20-25 minutes.
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3
Once the onions are deeply browned, pour in the hot fish stock or water. Bring to a boil and let it simmer for 10 minutes to extract the dark color and sweetness from the onions.
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4
Optional: For a smoother rice texture, you can strain the onions out of the liquid, or use an immersion blender to pulse them into the liquid. Traditionalists often leave the onions in for texture.
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5
Add the cinnamon, cumin, and seven spices to the dark broth. Taste and adjust salt as needed.
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6
Add the soaked and drained rice to the pot. Ensure the liquid covers the rice by about an inch. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is absorbed and rice is fluffy.
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7
While the rice cooks, dredge the marinated fish fillets in flour, shaking off any excess.
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8
In a separate frying pan, heat oil and fry the fish fillets until golden brown and crispy on both sides. Drain on paper towels.
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9
Prepare the Tarator sauce: Whisk tahini, lemon juice, garlic, and a pinch of salt. Gradually add a few tablespoons of water until it reaches a smooth, pourable consistency.
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10
Once the rice is done, turn off the heat and let it rest, covered, for 5-10 minutes. This allows the steam to finish the grains perfectly.
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11
To serve, fluff the rice with a fork and pile it onto a large platter. Arrange the fried fish fillets on top of the rice.
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12
Garnish generously with toasted pine nuts, almonds, and fresh parsley. Serve the Tarator sauce on the side.
💡 Chef's Tips
Be patient with the onions; the darkness of the rice depends entirely on how well you caramelize them without burning. If you prefer a lighter version, you can bake the fish instead of frying it, though frying provides the traditional 'Fisherman' texture. Using a homemade fish stock made from fish bones and aromatics will elevate the depth of flavor significantly. If the rice seems too dry before it is fully cooked, add a splash more hot water and keep the lid sealed tight. Always toast your nuts just before serving to ensure they stay crunchy and fragrant.
🍽️ Serving Suggestions
Serve with a side of Lebanese Salata (diced tomatoes, cucumbers, and parsley in lemon-olive oil). A bowl of Tarator (Tahini sauce) is essential for drizzling over the fish. Pair with a crisp, chilled Lebanese white wine like a Chateau Musar Jeune White. Serve warm with a plate of fresh radishes and green onions on the side for crunch. A squeeze of fresh lemon over the entire platter just before eating brightens all the earthy spices.