Sayadieh (Middle Eastern Fish And Rice)

This authentic Lebanese dish known as Sayadieh, combines perfectly seasoned crispy pan-fried fish fillets with fluffy yellow rice, all topped off with crispy onions, toasted almonds and parsley. This is a must make recipe!

📝 Ingredients

• 1 cup neutral oil (divided)
• 3 yellow onions (thinly sliced into half moons)
• 600 grams cod fillets (patted dry )
• 1/2 cup cornstarch (divided)
• 2 cups long-grain basmati rice (washed and drained)
• 3 cups water
• 2 teaspoons turmeric
• 1 teaspoon cardamom powder
• 2 teaspoons black pepper
• 2 teaspoons coriander powder
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder
• 2 1/2 teaspoons kosher salt (divided)
• 1/4 cup slivered almonds
• 1/2 cup parsley (chopped)

👨‍🍳 Instructions

1. 1Start by adding 3/4 cups of the oil to a large, deep skillet (2 inches) or a pot. Heat the oil for a few minutes then fry the almonds for a few minutes, stirring continuously, until golden brown. Remove from the skillet and set aside in a bowl.
2. 2Coat the thinly sliced onions with 2 to 3 tablespoons of the cornstarch and a pinch of salt. Toss them to combine. Add half a batch of the onions to the same skillet and fry on medium low heat. This will take about 6 to 7 minutes until they are crispy and have a deep golden color. As they fry, use a wooden spoon to move them around so that the uncooked pieces are always in the middle of the skillet.
3. 3Once they are mostly golden and crispy, place on a paper towel lined plate. Continue with the second batch of onions in the same way (frying in batches ensures they crisp evenly).
4. 4Mix the spices along with 2 teaspoons of the salt in a small bowl. Use half of this spice mixture and add it to the rest of the cornstarch.
5. 5Place the cornstarch and spice mixture in a flat plate. Pat the fish dry, then coat each fish filet with the cornstarch mixture very well, making sure all the filet is covered.
6. 6Use the same oil in the skillet and top it up with another 1/4 cup of oil. Drop the filets, 3 or 4 at a time, not overcrowding the skillet, and fry on medium heat for 3 to 4 minutes on each side until golden and cooked through. You'll know it's done when it is opaque white and no longer translucent, and when it flakes easily with a fork. Continue pan frying the rest of the fillets.
7. 7Once the fish is fried, re-add half the quantity of the fried onions along with the spice mixture. Toast the spices and stir with the onions for 1 minute.
8. 8Add drained rice, the 1/2 teaspoon of salt and the water and let the rice come to a boil. Lower the heat to medium low and cover the pot. Allow the rice to cook for 20 minutes, undisturbed. After 20 minutes, fluff the rice with a fork then cover the pot. Allow the rice to steam for 10 minutes with the heat off.
9. 9In a large plate, serve the rice topped with the rest of the onions, almonds, the fried fish, and chopped parsley.