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Lebanese sayadieh with white fish, caramelized onion rice, pine nuts, parsley, and lemon.

Lebanese Sayadieh

White fish with caramelized onion-spiced rice, toasted pine nuts, lemon, and tahini sauce.
Servings 6 servings
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes

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
US Customary - Metric

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
Calories: 610kcal
Course: Main Course
Cuisine: Lebanese, Levantine
Keyword: Fish and Rice, Sayadieh