Sayadieh
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
8 people
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Calories
310 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Sayadieh
Description
In Sayadieh, thinly sliced onions are slowly caramelized until deep golden brown, imparting a rich sweetness to the rice. A sauce is then made by blending part of these onions with tomato paste and spices including cumin, turmeric, and cinnamon. This mixture cooks with soaked basmati rice in water, infusing the grains with distinctive warm flavors. The rice steams until tender and fragrant.
The white fish, such as cod or snapper, is cut into large pieces and seasoned with cumin, paprika, salt, and pepper before being pan-cooked separately. These spices complement the rice’s flavor profile, and the fish's mild flesh offers a contrasting texture.
Sayadieh is traditionally served with the rice forming the base and the fish placed on top, garnished with toasted pine nuts or almond slivers and fresh chopped parsley to add crunch and color. This layering brings together sweet, aromatic rice with mildly spiced fish and nutty garnishes, making it a flavorful, balanced meal.
Check the accompanying post for a parsley tomato tahini salad that pairs well with Sayadieh to introduce a fresh, tangy element alongside the spiced rice and fish.
Ingredients
For the onions and the rice:
- 2-3 tablespoon olive oil or vegetable oil
- 3-4 onion thinly sliced
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cinnamon powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 4 cups water divided
- 1 heaped tomato paste
- 2 cups basmati rice soaked for 20 minutes and rinsed
For the fish:
- 2 tablespoon olive oil or vegetable oil
- 1.5 lb white fish 900 g, like cod, snapper, halibut, hammour; filleted, skin removed and cut into large pieces (probably 5-7 pieces
- 1 tsp cumin powder
- 1/2 teaspoon paprika powder
- big pinch each salt
- big pinch each black pepper
To garnish:
- pine nuts toasted or almond slivers
- parsley chopped
Instructions
For the onions and rice:
- Heat the oil for the rice in a large pot over medium high heat, then add the sliced onions. Cook, stirring occasionally until onions have caramelized into a deep golden brown. This will probably take 10-15 minutes.
- Remove the onions from the pot, and reserve a big handful for garnishing the rice. Place the remaining caramelized onions in a blender, add 1 cup of the water, the cumin, turmeric, cinnamon, salt and pepper, and the tomato paste and blend until a thick sauce forms.
- Add this sauce to the same saucepan you used to cook the onions, along with the remaining 3 cups of water, and the basmati rice. The liquid should cover the rice by about 1/2 inch or so.
- Bring to a boil, then cover with a tightly fitting lid and cook for 15-20 minutes on low heat until all the water has been absorbed. Set rice off the heat for 10-15 minutes without removing the lid to steam. Meanwhile, cook the fish.
For the fish:
- Heat the oil for the fish in a large skillet. Mix together the spices for the fish fillets and sprinkle both sides of fish evenly with the spice mixture. When oil is hot, add the fish to the skillet and cook for a few minutes a side or until white and flaky and cooked through.
To assemble:
- Place all the rice in a serving platter, making a bed of rice. Add the cooked fish on top, and garnish with plenty of toasted nuts, chopped parsley, and the caramelized onions from the first step that you set aside. Enjoy!
Notes
- Serve Sayadieh with the caramelized onion and spiced tomato rice as a flavorful base topped with the seasoned white fish.
- To garnish, use toasted pine nuts or sliced almonds for a crunchy texture contrast, along with chopped fresh parsley for brightness.
- A parsley tomato tahini salad complements Sayadieh well, providing a fresh and tangy side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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