Sayadieh: Middle Eastern Spiced Fish and Rice

Sayadieh (صيادية) is a cherished Middle Eastern dish, particularly popular in Lebanon and coastal regions of the Levant. This comforting meal combines fragrant spiced rice, caramelized onions, and perfectly seared white fish, creating a harmonious balance of flavors and textures. Traditionally, Sayadieh is prepared for family gatherings and special occasions, symbolizing warmth and hospitality. The dish’s deep golden hues, derived from turmeric and caramelized onions, reflect the rich culinary heritage of the region. Served with a refreshing tahini salad, Sayadieh offers a delightful contrast of creamy, nutty, and citrusy notes, making it a well-rounded and satisfying meal.

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Ingredients (Makes 4 portions)

Ingredients

1 lb (450 g) cod fillets (or any white fish, such as halibut)
1 tbsp (6 g) cumin
½ tbsp (3 g) smoked paprika
Salt and pepper, to taste
2 tbsp (30 ml) olive oil (for pan searing)
1½ cups (285 g) white rice, rinsed and drained
1 tbsp (15 ml) olive oil
1 tbsp (6 g) cumin
¼ tsp (1 g) turmeric
1 bouillon cube
¾ cup caramelized cooked onions (from below)

Caramelized Onions

3 yellow onions, thinly sliced
2 tbsp (30 ml) olive oil
1 tsp (3 g) cumin
Salt and pepper, to taste

For Serving/Garnishing

1 cup (15 g) parsley, finely chopped
½ cup (75 g) tomatoes, finely diced
¾ cup (180 g) tahini
Juice of 1 large lemon (add more for extra tanginess)
½ cup (120 ml) water (adjust for desired consistency)
1 garlic clove, minced or crushed
Salt, to taste

Nutrition Information (per 100g)

Calories: 180
Fat: 7
Protein: 15
Carbohydrates: 18
Fiber: 2

Directions

Prepare the Tahini Salad

1. In a bowl, mix together the parsley, tomatoes, tahini, lemon juice, water, garlic, and salt. Adjust the water to achieve the desired consistency. Set aside.

Caramelize the Onions

2. Heat olive oil in a skillet over medium heat. Add the sliced onions, cumin, salt, and pepper. Stir occasionally and cook until the onions are deeply caramelized and slightly crisp, about 15-20 minutes. Reserve ¾ cup for the rice and the rest for garnish.

Cook the Rice

3. In a pot, heat olive oil and add the rinsed rice, cumin, turmeric, bouillon cube, and reserved caramelized onions. Stir to combine.
4. Add 3 cups (720 ml) of water or stock. Bring to a boil, then reduce to a simmer. Cover and cook until the rice is fluffy and the liquid has evaporated, about 15 minutes.

Pan-Sear the Fish

5. Pat the fish fillets dry and season both sides with cumin, smoked paprika, salt, and pepper.
6. Heat olive oil in a pan over medium-high heat. Cook the fish for 4-5 minutes per side, being gentle when flipping. The fish should be seared and cooked through.

Assemble and Serve

7. Transfer the cooked rice to a serving dish. Top with the remaining caramelized onions, followed by the seared fish.
8. Garnish with toasted slivered almonds and chopped parsley. Serve alongside the tahini salad. Enjoy!

Cookix's Secrets

Alternative Cooking Method

Instead of pan-searing, grill the fish for a smoky flavor.

Alternative Proteins

Substitute cod with salmon or shrimp for a variation in texture and taste.

Bold Flavor Enhancement

Add a pinch of cinnamon to the rice for a subtle warmth.

Caramelized Onions

Cook onions low and slow to achieve a deep caramelization without burning.

Cooking the Fish

Use a non-stick or well-seasoned cast-iron pan to prevent the fish from sticking.

Healthier Variation

Use brown rice instead of white rice for added fiber and nutrients.

Rice Preparation

For extra depth of flavor, substitute water with fish or vegetable stock.

Seasonal Tweaks

Replace parsley with fresh cilantro for a different herbal note.

Ask Cookix, your sous-chef