Sayadieh
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
394 kcal
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Course
Main Course
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Cuisine
Mediterranean, Lebanese
Sayadieh
Description
The recipe begins by frying chopped onions in olive oil until golden brown, imparting sweetness and depth. The rinsed basmati rice is then toasted with a carefully measured spice mix that includes seven-spice seasoning and warming spices like cinnamon and turmeric, which color and flavor the rice. After adding water, the rice simmers covered until tender. Meanwhile, cod fillets are seasoned with cumin, salt, and pepper, dredged in flour, and pan-fried until cooked through with a delicate crust. Toasted slivered almonds bring a nutty crunch and are sprinkled with fresh parsley for brightness, making a layered dish of fragrant spiced rice topped with flavorful fish and garnishes.
Sayadieh works well as a main course for a flavorful dinner, showcasing aromatic rice combined with simply cooked fish and nutty toppings. The contrasting textures between fluffy rice, tender fish, and crunchy almonds create interest in each bite.
Cooked components can be cooled and stored in the refrigerator in airtight containers. The dish also freezes well for up to three months; thaw overnight before reheating. Preparing the caramelized onions in advance helps reduce active cooking time on serving day.
Ingredients
For the Rice
- 2 tablespoons olive oil divided
- 4 onion chopped
- 2 cups basmati rice rinsed
- 1 teaspoon 7 spice seasoning
- 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 almond for serving, toasted, slivered
- 1 ½ pounds cod fillets
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons parsley chopped
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.
Notes
- Store leftovers in airtight containers in the refrigerator and reheat in the microwave until hot.
- Freeze cooked sayadieh for up to three months; thaw in the refrigerator overnight before reheating.
- Prepare and caramelize onions up to a day ahead to save time during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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