Sayadieh is about more than fish with rice: slowly fried onions give the rice a deep, sweet flavor and color. Golden-brown pan-fried white fish goes on top, with toasted almonds and lemon for a fresh, crunchy finish.
Sayadieh is a fish-and-rice dish from the Levantine coastal kitchen, with variations from place to place and household to household. The combination of fish, rice and fried onion is at its heart; the spices and garnish vary. In this Lebanese-inspired version, cumin, coriander and a little cinnamon have room to shine without overpowering the fish. The rice should stay fluffy, and gets its warm color and sweet depth mainly from the onions, not a heavy sauce.
Take your time with the onions. Thinly sliced onions are cooked slowly in a large pan until golden to deep brown; over high heat, they brown quickly on the outside while still tasting sharp inside. Stir regularly and lower the heat if the edges get too dark. The same pan the fish was cooked in holds onto flavorful browned bits. Once the rice and stock go in, they dissolve and the grains absorb their flavor.
Firm white fish such as cod, hake or pollock works well. Choose pieces of roughly equal thickness so they cook at the same time, and handle them gently: after frying, they can easily fall apart. A light coating of flour helps form a golden-brown crust, but that’s no reason to fry the fish for too long. Basmati is practical and generally stays fluffy; regular long-grain rice works too, but follow the package instructions for the amount of liquid and cooking time needed.
Almonds add a crunchy contrast; toasted pine nuts work well too. Sprinkle them over the rice just before serving so they keep their bite. Lemon serves a purpose here: a squeeze of juice cuts through the sweet onion and makes the spiced rice feel lighter. Serve the fish on top of the rice, with lemon wedges and, if you like, a simple cucumber salad. That way, the balance between tender rice, juicy fish and crunchy nuts stays clear.
If you have leftovers, cool the rice and fish quickly and refrigerate them covered within two hours at a maximum of 4 °C. It’s best to eat them the next day. Reheat the rice and fish once until piping hot all the way through; add a small splash of water to the rice if needed to keep it from drying out. Store the nuts separately and sprinkle them over after reheating.
Rinse the rice in a sieve until the water runs mostly clear. Drain well.
Toast the flaked almonds in a dry frying pan over medium heat, shaking the pan regularly. Once golden brown, transfer them to a plate.
Pat the fish dry and season with salt and pepper. Lightly coat the pieces in flour and shake off the excess. Heat 1 tablespoon olive oil in a large, heavy-based pan. Fry the fish in batches for about 2–3 minutes per side, until golden brown and just beginning to cook through. Transfer to a plate and keep warm.
Add the remaining 2 tablespoons oil to the same pan. Cook the onions over low to medium-low heat for 25–30 minutes, stirring regularly, until deep golden brown and soft. Lower the heat if the onions are browning too quickly.
Stir the cumin, coriander and cinnamon into the onions and cook for 30 seconds. Add the drained rice and toss so the grains are coated with the onions and spices.
Pour in the stock or water and add ¾ teaspoon salt. Bring to a boil, stir once, turn the heat to low and cover the pan tightly. Cook the rice for 12–15 minutes, or according to the package instructions, until the liquid has been absorbed.
Remove the pan from the heat and let the rice rest, covered, for 10 minutes. Gently fluff the grains with a fork and taste to see if it needs more salt or pepper.
Spoon the rice and onions onto a serving platter and lay the fish on top. Finish with the toasted almonds and parsley. Serve with lemon wedges.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.