Authentic Arabic & Levantine Recipes
Sayadieh Recipe: Coastal Levantine Spiced Fish and Caramelised Onion Rice with Tahini Sauce
Sayadieh (literally 'fisherman's dish') is the signature coastal fish and rice feast of Lebanon, Syria, Palestine, Egypt and the Red Sea. Flaky white fish seasoned with cumin is served atop fragrant rice steamed in a mahogany-brown caramelised onion and spice broth, finished with toasted nuts and lemony tahini sauce.
Also known as:Sayadieh samak (fisherman's rice)Levantine spiced fish & onion riceSayadiyah with tarator tahini sauce
Servings4
Prep time20 min
Cook time50 min
Ingredients
Add all ingredients to cart- 800 g firm white fish fillets (such as sea bass, cod, haddock or bream)
- 450 g long-grain basmati rice (or Egyptian short-grain rice), rinsed and soaked for 20 minutes
- 4 large onions, thinly sliced into rings or half-moons
- 1.5 tbsp ground cumin (kammoun), 1 tsp ground coriander, 1/2 tsp ground cinnamon or caraway, 1/2 tsp turmeric and salt
- 50 ml vegetable oil or olive oil for frying the onions and fish
- For the tarator sauce & garnish: 100 g tahini, juice of 1 lemon, 1 garlic clove, cold water, plus toasted almonds and pine nuts
Preparation Steps
- 1Heat the oil in a wide pot and fry the sliced onions over medium heat, stirring frequently, for 20 minutes until deeply mahogany-brown and crisp (taking care not to burn them); lift out one-third of the crispy onions onto kitchen paper to garnish.
- 2Pour 800 ml hot water (or fish stock) into the pot with the remaining two-thirds of dark onions, add 1 tbsp ground cumin, coriander, turmeric, cinnamon and salt, and simmer for 10 minutes so the onions release their rich amber colour and sweetness; strain or blitz the broth smooth.
- 3Add the drained rice to the boiling brown sayadieh broth, cover tightly and steam over the lowest heat for 15 minutes until tender and fluffy.
- 4Season the fish fillets with the remaining 1/2 tbsp ground cumin, salt and a squeeze of lemon, then pan-sear in a hot skillet with a drizzle of oil (or roast in the oven) for 5 minutes until golden and just opaque.
- 5Whisk the tahini with lemon juice, crushed garlic, salt and cold water into a pourable tarator sauce; mound the spiced brown rice onto a platter, top with the fish fillets, reserved crispy onions, toasted almonds and pine nuts, and serve with the tahini sauce.
