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Fish Sayadieh

Fish Sayadieh is a traditional Levantine dish made with fragrant rice, caramelized onions, and tender fish simmered in spiced broth. It’s finished with a tangy sauce and garnished with toasted pine nuts, creating a comforting and festive meal.

Fish Sayadieh

Prep Time

1 hour

Servings

4 people

Calories

480-500 kcal

Ingredients

  • 2.5 cups rice
  • 200 g fish fillet
  • 2 onions
  • 2 pinches cumin
  • 1 pinch cinnamon
  • 1 pinch salt
  • 1 liter fish broth (prepared from fish fillet and bones)
  • 20 pine nuts
  • 1/2 tea glass sunflower oil
  • 500 g fish broth
  • 1 g cinnamon
  • 1 g cumin
  • 5 g lemon juice
  • 1 tablespoon starch

Cooking Instructions

  1. 1

    Fry the Fish

    Clean the fish thoroughly. Heat sunflower oil in a pan and fry the fish until fully cooked.

  2. 2

    Prepare the Broth

    In a pot, boil 1 liter of water with salt, lemon juice, and cumin. Add the fried fish and simmer until the broth develops flavor.

  3. 3

    Caramelize the Onions

    Thinly slice the onions and fry them until golden brown. Add them to the fish broth to enrich the flavor. Remove the fish, clean off skin and bones, and reserve the broth for later use.

  4. 4

    Cook the Rice

    Wash and soak the rice for 30 minutes, then drain. In a pot, fry a chopped onion until golden, add the rice, and mix well. Season with salt, cumin, and cinnamon. Pour the reserved fish broth over the rice and cook on medium heat until tender.

  5. 5

    Prepare the Sauce

    In a pot, melt butter and add starch. Cook until the raw smell disappears, then add fish broth, lemon juice, cumin, and cinnamon. Stir until thickened into a smooth sauce.

  6. 6

    Toast the Pine Nuts

    In a small pan, toast the pine nuts until golden.

  7. 7

    Assemble and Serve

    Place the rice on a serving platter, top with the cooked fish, and pour the sauce over. Garnish with toasted pine nuts and serve warm.