Sayadieh (Lebanese Rice & Fish)
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Prep Time15 mins.
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Cook Time60 mins.
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Serving6
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Ready In1 hr 15 mins.
How is Sayadieh Made
The most important part of this dish is the fish. Instead of deep-frying the fish, I love to pan fry the fish after coating it in seasoned flour. By pan-frying the fish, you still get a nice crispy outer layer to the fish but, use less than ¼ of the oil that would deep-frying. Any white fish, fillet or whole should work in this dish, so feel free to use your favorite.
To get the wonderful fish flavorful throughout the entire Sayadieh, I use some of the oil I used to fry the fish in to fry the onions, toast the nuts and lastly to cook the rice in. You want to use a long grain rice for this dish. I use basmati rice, with a 1:1 ½ ratio of rice to water. The basmati rice comes out fluffy and tender.
For the spices, the main flavor in the Sayadieh comes from the cumin. I also like to add seven spices, and a little bit of turmeric for a nice yellowish color. When cooking the fish, I add the same spices to the flour to coat the fish in as well, to keep the flavors balanced throughout the entire dish.
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Once the Sayadieh is complete, decorate with your caramelized onions, toasted nuts and a little parsley for a pop of green. You can flake the fish and place it on top of the rice or leave it whole. My favorite way to serve it with a side of malfouf salad.
STEP 1
Prep your fish by patting it dry.
In a small bowl, add the flour along with a ½ teaspoon of turmeric, one teaspoon of cumin, one teaspoon of salt, and ½ teaspoon of black pepper.
STEP 2
Coat every piece of cod fish with the seasoned flour.
STEP 3
Toast the nuts in the oil for a couple of minutes until golden brown. Set aside.
STEP 4
Remove about half of the oil you used to fry the fish and set aside. Thinly slice the onions and using the remaining oil, pan fry the onions until light golden brown. Set aside half, and caramelize the remaining ones for a few more minutes. The caramelized onions will be for the top of the rice.
STEP 5
Add the golden-brown onions along the washed basmati rice to the same skillet. Add the remaining spices and sauté for a couple of minutes.
Add three cups of water, and bring to boil. Once the water is boiling, cook for about five minutes.
Reduce the heat to the lowest heat, cover with a lid and cook until the rice is fluffy and tender, about 12 more minutes.
STEP 6
Sayadieh
Ingredients
- 1½ lb. Cod Fish
- ½ cup All-Purpose Flour
- 2 cups Basmati rice
- 2 Onions
- 1 tsp. Turmeric (Divided)
- 2 tsp. Cumin (Divided)
- 1 tsp. Seven Spices (Divided)
- 2½ tsp. Salt (Divided)
- 1 tsp. Black Pepper (Divided)
- ¼ cup Slivered Almonds or Pine Nuts
- ½ cup Vegetable Oil (For Frying)
Instructions
- Begin by preheating your oil in a deep skillet. Prep your fish by patting it dry. In a small bowl, add the flour along with a ½ teaspoon of turmeric, one teaspoon of cumin, one teaspoon of salt, and ½ teaspoon of black pepper. Mix well to combine.
- Coat every piece of cod fish with the seasoned flour. Pan fry the fish, flipping over half way. Depending on the thickness of the fish, it needs about five minutes per side.
- Toast the nuts in the oil for a couple of minutes until golden brown. Set aside.
- Remove about half of the oil you used to fry the fish and set aside. Thinly slice the onions and using the remaining oil, pan fry the onions until light golden brown. Set aside half, and caramelize the remaining ones for a few more minutes. The caramelized onions will be for the top of the rice.
- Add the golden-brown onions along the washed basmati rice to the same skillet. Add the remaining spices and sauté for a couple of minutes. Add three cups of water, and bring to boil. Once the water is boiling, cook for about five minutes. Reduce the heat to the lowest heat, cover with a lid and cook until the rice is fluffy and tender, about 12 more minutes.
- Flake the fish (or leave it whole) and top it on the fish along with the caramelized onions, and toasted nuts.
Nutrition
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