Palestinian
Sayadiyah
Palestinian sayadiyah is fish and rice cooked with a deep brown onion-and-fish broth, fragrant with cumin, allspice, and bay. The rice takes its color and sweetness from patiently caramelized onions, then the fried fish is served on top with crisp onions and nuts.
Ingredients
- Whole firm white fish, such as sea bass or grouper, cleaned and cut into 2 portions, head and bones reserved600g
- Medium-grain rice, rinsed until the water runs clear and soaked 20 minutes1 cup
- Yellow onions, thinly sliced3 medium
- Olive oil or sunflower oil1/4 cup
- All-purpose flour, for dusting the fish2 tbsp
- Lemon juice1 tbsp
- Ground cumin1 1/2 tsp
- Ground allspice1/2 tsp
- Ground coriander1/2 tsp
- Turmeric1/4 tsp
- Bay leaf1
- Cardamom pods, lightly crushed2
- Black pepper1/2 tsp
- Salt1 1/4 tsp, plus more to taste
- Water3 cups
- Pine nuts or slivered almonds, toasted2 tbsp
- Fresh parsley, chopped1 tbsp
- Lemon wedges, for serving2
Method
- Rub the fish portions with lemon juice, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, and a pinch of allspice, then set aside while you prepare the onions.
- Heat the oil in a wide pot over medium heat and fry the sliced onions, stirring often, until they are deeply brown and sweet but not burnt, 18 to 22 minutes.
- Lift out about one quarter of the browned onions and set them aside on a plate for garnish.
- Add the fish head and bones to the pot with the remaining onions and stir for 2 minutes to coat them in the onion oil.
- Add the water, bay leaf, cardamom, remaining cumin, remaining allspice, coriander, turmeric, black pepper, and salt, then simmer uncovered for 20 minutes to make a dark fish broth.
- Strain the broth through a fine sieve, pressing the onions to extract their flavor, and measure 2 cups of broth for cooking the rice.
- Drain the soaked rice and place it in a clean pot with the 2 cups hot broth; bring to a boil, then cover, reduce the heat to low, and cook for 15 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes.
- While the rice cooks, lightly dust the seasoned fish portions with flour and shake off the excess.
- Fry the fish in a little of the onion oil or fresh oil over medium-high heat until golden and cooked through, about 4 to 5 minutes per side depending on thickness.
- Fluff the rice gently and spread it on a serving platter.
- Place the fried fish over the rice, scatter with the reserved browned onions, toasted nuts, and parsley, and serve with lemon wedges.
Common questions
Can I substitute the fish in sayadiyah if I can’t find sea bass or grouper?
Yes. Use any firm white fish that holds together well, such as snapper, cod, halibut, hake, or monkfish. Avoid delicate fish like tilapia or sole, which can break apart during the broth simmer and frying.
How long does sayadiyah take from start to finish?
Plan on about 1 hour 10 minutes to 1 hour 30 minutes total, including soaking the rice. The onions take the longest, around 20 minutes to brown properly, and the broth needs about 20 minutes of simmering.
What are the most common mistakes when making sayadiyah?
The biggest mistakes are burning the onions, underbrowning them, and using too much water for the rice. Also avoid overcooking the fish in the broth, and strain the broth well so the rice cooks in a smooth, flavorful liquid.
Can I make sayadiyah ahead of time, and how should I store leftovers?
Yes. Store the rice, fish, and garnish separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat gently with a splash of water or broth, and warm the fish just until hot to avoid drying it out.
What should I serve with sayadiyah?
Serve it with the reserved browned onions on top, plus lemon wedges and a simple salad or cucumber-yogurt side. A tangy tomato-cucumber salad, tahini sauce, or pickles also work well to balance the rich spiced rice and fish.