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Sayadieh (Lebanese Rice and Fish) is a classic dish that combines tender fish with fragrant rice and aromatic spices. This beloved Lebanese dish, Sayadieh (Lebanese Rice and Fish), is a comforting and flavorful meal perfect for any occasion. The combination of savory fish and spiced rice makes Sayadieh (Lebanese Rice and Fish) a unique and satisfying dish that will transport you straight to Lebanon with every bite.
Recipe Summary “Sayadieh (Lebanese Rice and Fish) “
Cuisine: Middle Eastern (Levantine)
Prep and Cooking Time: Approximately 1 hour and 15 minutes
Cooking Method: Stovetop
Skill Required: Beginner to Intermediate
What is Sayadieh
Sayadieh is a popular Middle Eastern dish made with fragrant basmati rice, caramelized onions, and tender white fish, all beautifully seasoned with warm spices like cumin, turmeric, and cardamom.
Ingredients
Basmati rice: It is ideal for making Sayadieh due to its long grains, delicate texture, and fragrant aroma. It absorbs the warm spices beautifully, keeping the rice fluffy and fragrant without turning mushy.
White Fish Fillets: The mild taste of the fish allows it to absorb the seasonings and form a crispy, delicious crust when lightly fried. You can use cod, tilapia, or haddock white fish fillets.
Extra Virgin Olive Oil: It provides a rich, delicious base to the dish and enhances the natural sweetness of caramelized onions. Its high smoke point is perfect for sautéing and frying the fish.
Onions: Caramelize the onions until golden brown. The caramelized onions are key to Sayadieh’s signature flavor, providing the dish with deep, slightly sweet undertones.
Garlic: It adds a bold, fragrant depth to the dish, complementing the spices and enhancing the overall taste profile.
Jalapeño: It adds a touch of heat to the dish, which you can adjust to suit your spice preference, and balances the sweetness of the onions.
Cornstarch: It forms a light, crispy coating on the fish, locking in moisture and ensuring a tender texture inside.
Hot Water: It is used to cook the rice to perfection, making it fluffy and infused with the rich aromas of the spices.
Spices: To make the spice blend, you need: cumin, 7-spice blend, garlic powder, onion powder, coriander powder, turmeric, black pepper, ground cardamom, and salt.
How to Make Sayadieh
Start by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.
Then, add the sliced onions and sauté until they turn golden brown, about 10–12 minutes. Stir occasionally to prevent them from burning. This caramelization is key to the deep flavor of Sayadieh.
Once the onions are golden, add the minced garlic and chopped jalapeño. Sauté for another 2–3 minutes until the garlic is fragrant.
After that, combine the spice mix in a small bowl and set aside.
Next, season the white fish fillets with 1 teaspoon of the spice blend. Coat each fillet lightly with cornstarch, ensuring an even layer.
In a separate skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Fry the fish fillets for 2–3 minutes per side until golden and slightly crispy outside. The goal is to create a flavorful crust while keeping the inside tender. Remove the fish from the skillet and set aside.
Now, return to the pot with the caramelized onions. Add the washed and drained basmati rice to the pot. Add all the remaining seasoning spices to the pot. Stir well to coat the onions and aromatics with the spices.
After that, pour in 3 cups of hot water, ensuring the rice is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a low simmer and cover the pot with a tight-fitting lid.
Let the rice cook for about 18–20 minutes or until tender and fluffy. Once the rice is cooked, gently fluff it with a fork.
Finally, arrange the crispy fish fillets on top of the rice and sprinkle with toasted almond slivers, chopped parsley, and more caramelized onions.
Variations and Substitutes
White Fish: If cod, tilapia, or haddock aren’t available, use halibut, snapper, or mahi-mahi.
Fish Selection: Swap the white fish fillets for salmon, sea bass, or even shrimp for a seafood twist.
Basmati Rice: Use brown rice for a healthier option, adjusting the cooking time accordingly.
Rice Options: Substitute basmati rice with jasmine or short-grain rice for a different texture.
Spice Adjustments: Experiment with your spice mix by adding a pinch of saffron or smoked paprika for a richer flavor.
Toppings: For a sweet savory balance, you can add golden raisins to the rice.
Almond Slivers: Use pine nuts, cashews, or pistachios as a crunchy topping substitute.
FAQs
Q: How can I make the fish extra crispy?
Coat the fish lightly in cornstarch or all-purpose flour and fry in hot oil until golden brown. Ensure the oil is at the right temperature to avoid sogginess.
Q: Can I skip frying the fish?
If you prefer a lighter version, bake or air-fry the fish instead of pan-frying.
Q: Can I use frozen fish fillets?
Yes, just make sure to thaw them completely and pat them dry before seasoning and cooking.
Q: Can I skip the jalapeño if I don’t like spicy food?
Absolutely! The jalapeño adds a mild heat, but you can omit it or replace it with a milder pepper.
Sayadieh (Lebanese Rice and Fish)
Sayadieh is a beautifully spiced dish featuring crispy fish fillets over aromatic rice. Topped with toasted almonds and fresh parsley, it’s a meal as satisfied as it is flavorful.
- 4 tablespoons extra virgin olive oil
- 1½ large onions finely sliced
- 5 garlic cloves minced
- 1 jalapeño finely chopped (adjust to taste)
- 4 6oz. white fish fillets such as cod, tilapia, or haddock
- 2 tablespoons cornstarch
- 1½ cups basmati rice washed and drained
- 3 cups hot water
Spice Mix:
- 2 teaspoons cumin
- 2 teaspoons 7-spices blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon ground cardamom
- Start by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.
- Add the sliced onions and sauté until they turn golden brown, about 10–12 minutes. Stir occasionally to prevent them from burning. This caramelization is key to the deep flavor of Sayadieh.
- Once the onions are golden, add the minced garlic and chopped jalapeño. Sauté for another 2–3 minutes until the garlic is fragrant.
- Combine the spice mix in a small bowl and set aside.
- Season the white fish fillets with 1 teaspoon of the spice blend. Coat each fillet lightly with cornstarch, ensuring an even layer.
- In a separate skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Fry the fish fillets for 2–3 minutes per side until golden and slightly crispy outside. The goal is to create a flavorful crust while keeping the inside tender. Remove the fish from the skillet and set aside.
- Return to the pot with the caramelized onions. Add the washed and drained basmati rice to the pot. Add all the remaining seasoning spices to the pot. Stir well to coat the onions and aromatics with the spices.
- Pour in 3 cups of hot water, ensuring the rice is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a low simmer and cover the pot with a tight-fitting lid.
- Let the rice cook for about 18–20 minutes or until tender and fluffy. Once the rice is cooked, gently fluff it with a fork.
- Arrange the crispy fish fillets on top of the rice and sprinkle with toasted almond slivers, chopped parsley, and more caramelized onions.
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