Sayadieh is a Levantine coastal classic pairing white fish with rice richly colored and flavored by caramelized onions.
Slowly browned onions season the rice while the fish bakes separately so its flakes remain moist and distinct.
Cook the onions to a deep golden brown without scorching; they provide the dish’s signature savory sweetness.
Serving Suggestions
Serve family-style with lemon wedges, tahini sauce, and a cucumber-tomato salad.
Recipe Notes
Rice and onions can be prepared a few hours ahead; bake the fish just before serving.
Lebanese Sayadieh
White fish with caramelized onion-spiced rice, toasted pine nuts, lemon, and tahini sauce.
Equipment
- Large skillet
- Medium saucepan with lid
- Baking sheet
- Fine strainer
- Small bowl
Ingredients
Fish and Rice
- 2 lb firm white fish fillets such as cod or haddock
- 2 cups long-grain rice rinsed and drained
- 4 large yellow onions thinly sliced
- 4 cups low-sodium fish or vegetable stock
- 1/3 cup olive oil divided
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 2 tsp fine salt divided
- 1/2 tsp ground black pepper
Garnish and Tahini Sauce
- 1/3 cup pine nuts
- 1/2 cup fresh parsley chopped
- 2 whole lemons divided
- 1/2 cup tahini
- 1/3 cup cold water
- 1/4 cup fresh lemon juice
- 1 clove garlic finely grated
Instructions
Caramelize Onions:
- Heat 1/4 cup olive oil in a large skillet. Cook the onions with 1/2 teaspoon salt over medium-low heat for 25 to 30 minutes until deeply golden and soft.
- Reserve one-quarter of the onions for garnish. Add the cumin, coriander, cinnamon, turmeric, and rice to the skillet and stir for 2 minutes.
Cook Rice and Fish:
- Transfer the rice mixture to a saucepan, add the stock, and bring to a boil. Cover, reduce to low, and cook for 16 minutes. Rest off heat for 10 minutes, then fluff.
- Heat the oven to 425 F (220 C). Brush fish with remaining oil and season with remaining salt, pepper, and juice from half a lemon. Bake for 10 to 14 minutes until just flaky.
Sauce and Serve:
- Whisk tahini, cold water, lemon juice, garlic, and a pinch of salt until smooth. Toast the pine nuts in a dry skillet.
- Spread the rice on a serving dish, top with fish, reserved onions, pine nuts, and parsley. Serve with tahini sauce and lemon wedges.
Notes
- Caramelized onions supply the traditional brown color, so cook them slowly rather than burning them.
- Choose a firm white fish that flakes in large moist pieces.
Nutrition
Calories: 610kcalCarbohydrates: 64gProtein: 39gFat: 24gSaturated Fat: 4gCholesterol: 75mgSodium: 720mgFiber: 5gSugar: 6g