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Sayadieh (Lebanese Fish and Rice)

Lebanese · Dinner · Easy

Sayadieh (Lebanese Fish and Rice)

Total
1 hr 15 min
Prep
20 min
Serves
4
Calories
600
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Deeply browned onions tint the rice beneath flaky cod in this Lebanese fish dinner, with cumin, cinnamon and toasted almonds adding warmth.

The rice takes its color from onions in Sayadieh (Lebanese Fish and Rice), so patience at the start matters more than a long list of spices. Once the onions are deep gold, their sweetness spreads through the grains as they steam.

This fish-and-rice combination is well known in Lebanon. Use firm white fish that can be turned without falling apart, and keep the rice covered during its final rest so the grains finish cooking evenly.

SavoryRichHerbyClassicDate NightPescatarianGluten-freeDairy-freeEgg-freeHigh-protein

Method

  1. Heat 2 tbsp olive oil in a heavy saucepan over medium heat. Cook the onions for , stirring often, until deep golden brown. Reserve a few spoonfuls for serving.

  2. Add the rice, half the cumin, allspice, cinnamon and half the salt. Stir for until the grains are coated. Add water and bring to a boil.

  3. Cover and cook over low heat for until the water is absorbed. Turn off the heat and rest, covered, for .

  4. Meanwhile, toast the almonds in a dry skillet over medium-low heat for until golden. Transfer to a bowl.

  5. Pat cod dry and season with remaining cumin and salt plus black pepper. Heat the remaining oil in the skillet over medium-high heat. Cook fish for per side, until golden, opaque and 145°F in the center.

  6. Fluff the rice onto a platter and top with fish, reserved onions, almonds and parsley. Serve with the lemon wedges.

Forkue tips

  • Haddock or halibut can replace cod. Keep fillets similar in thickness so they finish at roughly the same time.

Storing and reheating

Refrigerate for up to 2 days. Reheat the rice covered with a splash of water and warm the fish gently alongside it; add fresh lemon at the table.

Kitchen gear

Heavy saucepanTop picks on AmazonSkilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

600Calories
39gProtein
74gCarbs
18gFat

Photo: young shanahan, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Sayadieh (Lebanese Fish and Rice): FAQ

Why is my sayadieh rice pale?

The onions did not brown deeply enough before the rice went in. Cook them to an even dark gold, stirring so they sweeten without developing black, bitter patches.

Can I bake the fish instead?

Yes, bake the seasoned fillets at 400°F (200°C) until they flake and reach 145°F. This keeps the stovetop free while the onions and rice cook.

How do I store and reheat Sayadieh (Lebanese Fish and Rice)?

Refrigerate for up to 2 days. Reheat the rice covered with a splash of water and warm the fish gently alongside it; add fresh lemon at the table.

How long does Sayadieh (Lebanese Fish and Rice) take?

About 1 hr 15 min in total: 20 min prep and 55 min cooking.

What do I need to make Sayadieh (Lebanese Fish and Rice)?

The key ingredients are cod, basmati rice, onions, ground cumin, ground allspice and ground cinnamon, plus pantry basics.

Any tips for Sayadieh (Lebanese Fish and Rice)?

Haddock or halibut can replace cod. Keep fillets similar in thickness so they finish at roughly the same time.

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