Sayadieh
User Reviews
5.0
1,065 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
8 servings
-
Calories
394 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Lebanese
Sayadieh
Report
This authentic Sayadieh recipe is also known as Lebanese Rice and Fish - made with perfectly seasoned fluffy rice & pan fried fish, topped with toasted nuts.
Share:
Ingredients
For the Rice
- 2 tablespoons olive oil divided
- 4 onions chopped
- 2 cups basmati rice rinsed
- 1 teaspoon 7 Spice
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon Turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups water
For the Fish & Toppings
- 3 tablespoons olive oil divided
- ½ cup toasted silvered almonds for serving
- 1 ½ pounds cod fillets
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons chopped parsley
Instructions
- In a large deep skillet, heat 2 tablespoons of olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
- Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt and pepper. Toss well to combine the rice with the spices and onions. and toast the rice lightly with the spices, about 5 minutes.
- Add the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and fluff with a fork.
- While the rice is cooking, heat a large non-stick skillet over medium heat. Add the almonds and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside. (this will be just like the “How to Toast Almonds but in a bigger pot, so I recommend just transferring it from the big pot to a small skillet for the tutorial or vice versa)
- Use paper towels to pat the fish dry, then season with salt, pepper and cumin on both sides. Place the flour in a shallow bowl and dip the cod fillet in the flour lightly on both sides.
- Heat the remaining 2 tablespoons of the olive oil in the same skillet used to cook the almonds over medium-high heat.
- Add the fish into the skillet and cook the first side for about 3-4 minutes then flip and cook the other side for about 3-4 minutes.
- Serve the cooked fish on top of the rice mixture and garnish with toasted almonds and parsley.
Equipments used:
Notes
- Storage: Allow the fish and rice to cool to room temperature, then transfer it to an airtight container and store in the refrigerator. To reheat, microwave leftovers until heated through.
- Freezing Instructions: You can freeze the sayadieh for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through.
- Make Ahead Tips: You can chop the onions in advance up to a day before and even caramelize the onions beforehand in order to reduce the prep time.
Nutrition Information
Show Details
Serving
1cup
Calories
394kcal
(20%)
Carbohydrates
47g
(16%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.001g
Cholesterol
37mg
(12%)
Sodium
351mg
(15%)
Potassium
555mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
114IU
(2%)
Vitamin C
5mg
(6%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 394kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 351mg | 15% |
| Potassium | 555mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,065 reviews
Excellent
Other Recipes
You'll Also Love
