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Middle Eastern/Lebanese · Dinner

Sayadieh

Non-vegEasy

Diet: Non-veg · High-protein

Sayadieh is a Middle Eastern/Lebanese dish. Brown onions patiently without burning them.

Prep
25 min
Cook
45 min
Rest, soak, marinate or chill
10 min
Total
80 min
Servings
4
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sayadieh. The photograph uses a whole fish; this recipe uses boneless fillets.
The photograph uses a whole fish; this recipe uses boneless fillets. Representative photograph of Sayadieh. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Onions

Rice

Fish

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Onions · About 20 min

  1. Cook 400 g onion, sliced, 60 ml olive oil in its oil 20 minutes until deep golden; reserve one third.

    Check: Look for this result: deep golden; reserve one third.

Rice · About 18 min

  1. Add 300 g basmati rice, rinsed, 550 ml fish stock, 1 tsp cumin, ½ tsp cinnamon, ¾ tsp salt to remaining onions; simmer covered 15–18 minutes, then rest 10 minutes.

Fish · About 5 min

  1. Pan-fry 700 g white fish fillets, 20 ml olive oil, ½ tsp salt in its oil 4–5 minutes per side to 63°C / 145°F. Serve over rice with reserved onions and 40 g toasted almonds, 30 ml lemon juice.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Brown onions patiently without burning them.
  • Judge Sayadieh by the texture and doneness signs in its steps. Your pan and heat affect how long Sayadieh takes to cook.

Substitutions

  • Use vegetable stock instead of fish stock.

Storage

  • Cool Sayadieh in shallow portions and refrigerate promptly, ideally within one hour. Finish Sayadieh within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Sayadieh once, until it steams throughout and reaches 74°C / 165°F. If serving Sayadieh as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Sayadieh one day ahead. For Sayadieh, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sayadieh on the day of serving.

FAQ

What matters most when making Sayadieh?

Brown onions patiently without burning them.

What can I substitute in Sayadieh?

Use vegetable stock instead of fish stock.

Can I prepare Sayadieh ahead?

Prepare the measured ingredients for Sayadieh one day ahead. For Sayadieh, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sayadieh on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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