Lebanese

Sayadieh

A classic Lebanese coastal dish of spiced rice cooked in dark caramelized onion fish stock, topped with golden fish and toasted nuts. It is served with a lemony tahini sauce that balances the warm spices and sweet onions.

Ingredients

• Firm white fish fillets, such as sea bass, cod, or hammour350g
• Fish bones or head, optional but traditional for stock200g
• Long-grain rice1 cup
• Yellow onions, thinly sliced3 medium
• Olive oil or neutral frying oil4 tbsp
• All-purpose flour2 tbsp
• Ground cumin1 tsp
• Ground coriander1/2 tsp
• Ground cinnamon1/4 tsp
• Ground allspice1/4 tsp
• Turmeric1/4 tsp
• Bay leaf1
• Salt1 1/4 tsp, plus more to taste
• Black pepper1/2 tsp
• Water2 1/2 cups
• Pine nuts or slivered almonds2 tbsp
• Tahini3 tbsp
• Fresh lemon juice2 tbsp
• Garlic, crushed1 small clove
• Cold water for tahini sauce3 to 4 tbsp
• Chopped parsley1 tbsp
• Lemon wedges2

Method

1. Rinse the rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain well.
2. Season the fish fillets with 1/2 tsp salt, 1/4 tsp black pepper, and half of the cumin, then lightly dust them with flour.
3. Heat 2 tbsp oil in a wide pot over medium heat and pan-fry the fish until golden on both sides, about 2 to 3 minutes per side; remove to a plate.
4. In the same pot, add the remaining oil and sliced onions, then cook slowly over medium heat, stirring often, until deeply caramelized and dark brown but not burnt, about 20 to 25 minutes.
5. Remove a small handful of the darkest onions for garnish and leave the rest in the pot.
6. Add the fish bones or head if using, the bay leaf, remaining cumin, coriander, cinnamon, allspice, turmeric, remaining black pepper, and water to the pot.
7. Simmer the onion stock for 15 minutes, pressing the onions gently so the broth becomes dark and flavorful.
8. Strain the stock through a sieve, squeezing the onions well; discard the solids and measure 1 3/4 cups of stock, adding a little water if needed.
9. Return the strained stock to the pot, add the drained rice and 3/4 tsp salt, bring to a boil, then cover and cook on low heat for 15 minutes.
10. Place the fried fish on top of the rice, cover again, and cook on very low heat for 5 more minutes, then turn off the heat and let it rest covered for 10 minutes.
11. Toast the pine nuts or almonds in a small dry pan until golden and fragrant.
12. Whisk the tahini with lemon juice, crushed garlic, a pinch of salt, and cold water until smooth and pourable.
13. Gently fluff the rice, transfer it to a serving platter, arrange the fish on top, and garnish with reserved caramelized onions, toasted nuts, parsley, and lemon wedges.
14. Serve the sayadieh warm with the tahini sauce on the side.

Common questions