Sayadieh (Fish and Rice Recipe)
Sayadieh or Sayyadieh is a traditional Middle Eastern fish and rice dish. The rice is cooked separately with a mix of onions and spices such as cumin, coriander, and turmeric, and it has a rich golden color and a savory aroma. The fish is usually white, like sea bass or grouper. It’s seasoned and then shallow-fried to perfection, and it’s ready within 35 minutes.
The word Sayyadieh comes from the word “Sayd,” which means to hunt or to fish in Arabic. This Middle Eastern pilaf rice is often served with Tahini Sauce, which adds a zesty brightness to the rich flavors. I first had it in a Lebanese restaurant. Traditionally, it is made with whole fish, and the Chef cooked the rice in fish stock, which took this dish to a new level.
My journey with Sayadieh began with a desire to recreate the flavors of my childhood. My mother, a fish lover, suggested the best type of fish that pairs well with rice. After much experimentation, I discovered that white fish is the perfect choice for this dish, making it a true family favorite.
What is Syadieh?
Sayadieh is a traditional Middle Eastern fried fish and rice recipe popular in Lebanon, Syria, and Palestine. It consists of seasoned fish served with a bed of spiced rice. The rice is often cooked with caramelized onions and various spices, such as cumin, turmeric, and coriander, giving it a distinct golden color. The fish used in this Middle Eastern fish recipe is usually a firm white fish like sea bass, grouper, or snapper.
What is Special About it?
- Rich Flavor: Sayadieh features a blend of spices, such as cumin, turmeric, and coriander, that infuses the dish with deep, aromatic flavors.
- Tender Fish: The fish in sayadieh is often fried, resulting in tender, flaky, succulent pieces.
- Delicious Rice: The rice, cooked with caramelized onions, stock, and spices, has a distinctive golden color and a delightful flavor that enhances the entire dish.
- Versatile Sauce Options: This Arabic fish recipe is often served with tahini sauce, but you can also try serving it with Toum sauce.
- Nutritious and Wholesome: Sayadieh is a dish combining fish and rice. This dish provides a good amount of protein, healthy fats, and carbohydrates, making it a balanced meal.
- Easy to prepare: Fish cooks in minutes, and the fluffy, aromatic, and tasty rice takes 17 minutes.
Ingredients
Basmati rice: Although I have used long-grain basmati rice because I wanted the rice fluffy and light, sayadieh tastes great with short-grain rice, like Egyptian or Australian.
Onions: In my house, we mainly use red onion in most dishes. Hence, I have used it in this dish, too. Yellow onion is excellent, but it is sweeter.
Warm earthy spices: Cinnamon, cumin, coriander, and turmeric add a hint of warmness to this dish.
Basa fillets: When making a fish and rice recipe, it is best to use a firm fish to avoid breaking it; in this recipe, I have used a Basa fillet, but grouper tastes even better.
Flour: I used all-purpose flour to coat the fish. Flour gives the fish a light, crispy crust and holds the seasoning.
Pine nuts and parsley: The toasted pine nuts add a crunch and a nutty flavor, while parsley gives a beautiful bright color that complements sayadieh.
How to Make Sayadieh
Step 1
Fry the onion until brown in a pan. Add the spices and mix on medium heat.
Step 2
Add the stock to the onion and bring it to a boil. Add the soaked and drained rice and bring the mixture to a boil again. Cover the rice and reduce the heat to the lowest setting for 17 minutes. Uncover the pan and fluff the rice gently.
Step 3
Season the fish on both sides with salt and black pepper. Dredge in flour and keep aside.
Heat the oil and fry the fish on both sides until golden brown. You can also use the same seasoning that’s in the rice.
Step 4
Transfer the rice to a serving plate, place the fish over it, and sprinkle with the pine nuts and chopped parsley.
Expert Tips
- Ensure the fish fillet has no bones by gently and slowly running the back of the knife over it on both sides.
- Pat dry the fish before seasoning; this will help the seasoning stick, and the fish will have a crispy crust when frying.
- When using frozen fish, thaw it and then press it gently with a kitchen paper towel, as frozen fish hold more moisture than fresh fish.
- Soak the rice for at least 20 minutes. This helps the rice cook evenly and makes it fluffy.
- For a better option, bake the fish in the oven or, even better, in the air fryer to save time and use less oil.
- Go for a firm fish. Though I have used fillet, you can use a whole fish. Make sure you clean and dry it properly.
How to Serve Middle Eastern Fish and Rice
Serve the sayyadieh with your favorite salad and tahini sauce. I squeeze lemon over the rice, and it tastes heavenly.
Frequently Asked Questions
Sayadieh can last three days in the fridge if stored in an airtight container.
Yes, it can stay in the freezer for up to 3 months.
Basa, halibut, grouper, cod, and tilapia.
More Middle Eastern Recipes
Related Recipes
- Chicken Shawarma Recipe.
- Bulgur Mujadara Recipe.
- Arabian Lamb Stew.
- Bamya Okra Stew.
- Moroccan Couscous Recipe.
- Musakhan (Chicken with fried onion).
Storing
Place the leftover sayyadieh in an airtight container and refrigerate for 3 days. Heat it in the microwave or on the stovetop.
To freeze it, place the leftovers in an airtight container and freeze for up to 2 months. To thaw, place the frozen sayadieh in the fridge and then heat it in the microwave or stovetop.
⭐ Please Rate and Review
If you have tried this Sayadieh recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Sayadieh Fish Pilaf Recipe
Ingredients
For the Rice
- 1 cup long grain rice, washed then soaked for 20 minutes
- 1 large onion chopped
- 1 teaspoon cumin powder
- ½ teaspoon cinnamon powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon ginger powder
- ½ teaspoon black pepper powder
- ¼ teaspoon clove powder
- 2 cup fish stock or chicken stock
- 4 tablespoon olive oil
- ¼ cup roasted pine nuts for garnishing, for garnishing
- 2 tablespoon chopped parsley, for garnishing
For the Fish
- 500 grams basa fillet or two fillets cut into 3-inch cubes
- 1 cup all-purpose flour
- Salt to taste
- ½ teaspoon black pepper
- ¼ cup cooking oil to fry the fish
Instructions
- In a pan, add the olive oil. When hot add the onion and fry until brown. Turn the heat to medium low, then add the spices and mix for one minute.
- Pour the stock over the fried onion and let it come to a boil. Drain the rice and add it to the mixture. Let it come to a boil again. Cover and reduce the heat to the lowest.
- After 17-18 minutes, uncover the pan and gently fluff the rice using a fork. Turn off the heat and cover the rice again for 10 minutes.
Frying the Fish
- Pat the fish dry, then season it on both sides with salt and black pepper. Dredge the fish in flour and keep it aside.
- Heat the oil and fry the fish on both sides until golden and cooked.
- Transfer the rice to a serving plate, place the fish over the rice and sprinkle the pine nuts and chopped parsley.
Notes
- Ensure the fish fillet has no bones by gently and slowly running the back of the knife over it on both sides.
- Pat dry the fish before seasoning; this will help the seasoning stick, and the fish will have a crispy crust when frying.
- When using frozen fish, thaw it and then press it gently with a kitchen paper towel, as frozen fish hold more moisture than fresh fish.
- Soak the rice for at least 20 minutes. This helps the rice cook evenly and makes it fluffy.
- For a better option, bake the fish in the oven or, even better, in the air fryer to save time and use less oil.
- Go for a firm fish. Though I have used fillet, you can use a whole fish. Make sure you clean and dry it properly.
A fantastic every day meal, Muna, and the fish is perfectly pan seared.
That looks delicious! I’ve never head a dish like this before. I love all the flavors here, though. I’ll have to give it a try.
GAH! This looks so delicious! I kind of want to send my husband a grocery list and see if I can whip this up today! You got me with the ability to make it and not slave over the stove for hours!
This looks delicious. I love fish. Your other dishes look great too.
I’d be lying if I said I like to eat fish. I mean, I don’t dislike it. I have to be in a mood for it. I understand the high nutritional value of fish, and should add some to my diet. This recipe looks like a winner!
This looks really yummy! I love that it is a complete meal. We have been looking for other ways to cook our fish, this is going right on the meal plan!
That looks like it tastes really good! It’s always a plus when it isn’t too hard to make either. I like that you can use any fish you want to as well.
Wow, what a delicious dish! I think this would be a lovely meal to make for my family. Trying Basa would be fun!
Fish is always a popular dish in my house. This Sayyadieh Middle Eastern Fish Pilaf looks so delicious and easy to make. I am excited to give it a try.
I’m always looking for new recipes to try. This looks really tasty!!!!! I will add this to next week’s meal plan.
LOVE the quality of these photos!! The fish looks good too. 🙂
Sayyadieh is new to us but it looks like a delicious dish! I am really into seafood so this would be a new way to make it!
Ok, I have never head of this but I am glad I found it. These dishes look so fantastic!
I made this yesterday as an alternative to paella as I did not have any left over chicken. I tweeked it a bit to fit our taste and larder with the addition of some diced red pepper and half a green chilli (finely diced). I also used frozen fish pie mix as I did b=not have basa fillets. I laid the fish on the rice to steam from frozen about ten minutes from cooked. I rested the dish as descibed above and it was, to quote my wife, “yummy”.