Syrian

Sayadiyeh

Syrian sayadiyeh is built on deeply browned onions, spiced fish stock, and rice that absorbs the sea-sweet flavor of the fish. It is served with fried fish on top, toasted nuts, and a lemony tahini sauce on the side.

▶Watch it madeطبخ أية سورية في قطر Aya cooking · 11:41

Ingredients

• Firm white fish steaks or fillets, such as sea bass, grouper, or hammour450 g
• Fish head, bones, or trimmings for stock250 g, optional but traditional
• Short- or medium-grain rice1 cup
• Yellow onions, thinly sliced3 medium
• Olive oil or neutral frying oil3 tbsp, plus more for shallow-frying if needed
• All-purpose flour2 tbsp
• Lemon juice3 tbsp
• Garlic, crushed1 clove
• Ground cumin1 tsp
• Ground coriander1 tsp
• Ground allspice1/2 tsp
• Ground cinnamon1/4 tsp
• Turmeric1/4 tsp
• Bay leaf1
• Salt1 1/2 tsp, or to taste
• Black pepper1/2 tsp
• Water3 cups
• Tahini1/4 cup
• Cold water for tahini sauce3 to 4 tbsp
• Pine nuts or slivered almonds2 tbsp
• Fresh parsley, chopped1 tbsp

Method

1. Rinse the rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain well.
2. Rub the fish with 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon coriander, then set aside while you prepare the onions.
3. Heat 3 tablespoons oil in a heavy pot over medium heat and fry the sliced onions slowly, stirring often, until they are very deep brown but not burnt.
4. Remove about one-third of the browned onions to a plate for garnish, leaving the rest and the onion-flavored oil in the pot.
5. Add the fish bones or trimmings, if using, to the pot with the onions and stir for 2 minutes.
6. Add 3 cups water, the bay leaf, allspice, cinnamon, turmeric, remaining cumin, remaining coriander, 1 teaspoon salt, and remaining black pepper, then simmer for 20 minutes to make a dark spiced stock.
7. Strain the stock through a sieve, pressing the onions well; discard the bones and bay leaf, and measure 2 cups of stock for the rice.
8. Return 1 tablespoon of the onion oil to the pot, add the drained rice, and stir gently for 1 minute to coat the grains.
9. Pour in the 2 cups hot spiced stock, bring to a boil, then cover and cook over low heat for 15 minutes.
10. Turn off the heat and let the rice rest, covered, for 10 minutes without stirring.
11. While the rice cooks, lightly dust the marinated fish with flour and shake off the excess.
12. Shallow-fry the fish in hot oil over medium-high heat until golden and just cooked through, about 3 to 4 minutes per side depending on thickness.
13. Toast the pine nuts or almonds in a small dry pan or in a little oil until golden.
14. Whisk the tahini with the remaining 2 tablespoons lemon juice, crushed garlic, a pinch of salt, and 3 to 4 tablespoons cold water until smooth and pourable.
15. Fluff the rice gently and spread it on a serving platter, place the fried fish on top, and garnish with the reserved browned onions, toasted nuts, and parsley.
16. Serve hot with the tahini sauce on the side.

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