Sayadieh (Middle Eastern Fish And Rice)

Ingredients

• 240 ml (1 cup)neutral oil, divided
• 3yellow onions, thinly sliced into half moons
• 600 gcod fillets, patted dry
• 60 g (1/2 cup), dividedcornflour
• 400 g (2 cups)long-grain basmati rice, washed and drained
• 720 ml (3 cups)water
• 2 teaspoonsturmeric
• 1 teaspoonground cardamom
• 2 teaspoonsblack pepper
• 2 teaspoonsground coriander
• 1 teaspoonground ginger
• 1 teaspoongarlic powder
• 2 1/2 teaspoons, dividedkosher salt
• 35 g (1/4 cup)flaked almonds
• 30 g (1/2 cup)chopped parsley

Instructions

1. 1

   Toast the almonds

   Pour 180 ml (3/4 cup) of the oil into a large, deep frying pan or pot about 5 cm (2 inches) deep and heat for a few minutes. Fry the almonds, stirring continuously, until golden, then transfer them to a bowl.

2. 2

   Fry the onions

   Toss the sliced onions with 2 to 3 tablespoons of the cornflour and a pinch of salt. Fry half the onions in the same pan over a medium-low heat for 6 to 7 minutes, moving them with a wooden spoon so the uncooked pieces stay in the centre, until crisp and deep golden.

3. 3

   Fry the second batch

   Transfer the mostly golden, crisp onions to a paper-towel-lined plate. Fry the remaining onions in the same way so they crisp evenly.

4. 4

   Season the coating

   Mix the spices with 2 teaspoons of the salt in a small bowl. Stir half of this spice mixture into the remaining cornflour.

5. 5

   Coat the fish

   Spread the cornflour and spice mixture on a flat plate. Pat the fish dry, then coat each fillet thoroughly on all sides.

6. 6

   Fry the fish

   Use the same oil, adding 60 ml (1/4 cup) more. Fry the fillets in batches of 3 or 4 over a medium heat for 3 to 4 minutes per side, until golden and cooked through. The fish should be opaque rather than translucent and flake easily with a fork; continue with the remaining fillets.

7. 7

   Toast the spices

   Return half of the fried onions to the pan with the remaining spice mixture. Stir and toast them together for 1 minute.

8. 8

   Cook the rice

   Add the drained rice, 1/2 teaspoon of salt and the water, then bring to the boil. Reduce the heat to medium-low, cover and cook undisturbed for 20 minutes. Fluff with a fork, cover again and leave to steam for 10 minutes with the heat off.

9. 9

   Assemble the dish

   Spoon the rice onto a large serving plate and top with the remaining onions, almonds, fried fish and chopped parsley.

What is sayadieh?

Sayadieh is a Levantine fish-and-rice dish, especially associated with coastal cooking in Lebanon and the wider region. Its name and versions vary, but spiced rice and fish are at its heart.

This version builds flavour in one pan: the onions and almonds fry first, the cod gets a crisp seasoned coating, and the rice cooks with spices in the same pan. Those layers give a simple rice-and-fish supper a celebratory feel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 727 calories, 24g protein, 67g carbs, 40g fat.

The rice supplies most of the carbohydrate, while the oil used for frying and the almonds contribute much of the fat. Cod provides the protein, with additional fat coming from the oil used for the onions and fish. Balance the plate with a generous side of fresh salad or vegetables.

Build the toppings first

Almonds: Stir them constantly as they fry, since they can go from golden to too dark quickly. Lift them out as soon as they are evenly coloured.

Onions: Coat them lightly with cornflour and fry in batches. Moving the pieces around helps them colour evenly and keeps the pan from becoming crowded.

Get a crisp fish coating

Dry fillets: Pat the cod well before coating so the cornflour mixture adheres rather than turning pasty. Cover every surface for an even crust.

Frying batches: Leave space between the pieces and let the oil recover its heat between batches. This helps the coating brown instead of softening in crowded oil.

Let the rice cook undisturbed

After the water comes to a boil, reduce the heat and keep the pot covered for the full 20 minutes. Avoid lifting the lid or stirring while the rice cooks.

Resting: Fluff the rice once, then cover it and leave it off the heat for 10 minutes. This final steam helps the grains settle and separate.

Check the fish and rice

Fish: The coating should be golden, and the centre should be opaque and flake easily. Fillet thickness affects the timing, so use those cues as well as the stated 3 to 4 minutes per side.

Rice: Once cooked, the grains should be tender and the water absorbed. If the rice still seems firm after its covered cooking time, keep the lid on and allow it to finish steaming.

Serve it while crisp

Arrange the fish over the rice shortly before serving so the crust stays crisp. Scatter the reserved onions, toasted almonds and parsley on top for a mix of crunch and freshness.

A sharp salad or simply dressed vegetables make a good contrast to the savoury rice and fried toppings. Serve the dish from a large platter for sharing.

Recipe notes & tips

• Wash and drain the basmati rice before starting so it is ready to add to the pan.
• Fry the onions in two batches to give them enough room to become crisp.
• Keep the oil at a steady medium heat when cooking the fish.
• Use a wide plate to spread the rice before adding the toppings.
• Add the almonds and crisp onions just before serving to preserve their texture.

Variations

• Use another firm fish: Swap the cod for a firm white fish fillet and check it for flaking as it cooks.
• Add lemon: Serve with lemon wedges for a bright contrast to the seasoned rice.
• Change the nuts: Use toasted pine nuts in place of the almonds.
• Increase the herbs: Add extra chopped parsley over the finished platter.
• Adjust the spice: Reduce the black pepper slightly for a milder result.

Common mistakes to avoid

• Crowding the onions: They can soften instead of crisping; fry them in two batches.
• Skipping the drying step: Damp fish can make the coating clump; pat each fillet dry first.
• Overcrowding the fish: The oil temperature can drop; fry 3 or 4 fillets at a time.
• Stirring the rice as it cooks: The grains may break or cook unevenly; leave the covered pot undisturbed for 20 minutes.
• Burning the almonds: They colour quickly; stir continuously and remove them as soon as they are golden.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat the rice and fish until piping hot; the fish coating and onions will lose some crispness after storage.

Frequently asked questions