Description

Fragrant, golden, and deeply satisfying, Sayadieh is a timeless Middle Eastern classic that has nourished coastal communities for generations. Originating along the shores of Lebanon and Palestine, it began as the fisherman’s feast, transforming the day’s catch into a dish of celebration and abundance. Today, it remains a sophisticated alternative to ordinary rice and fish, carrying both history and flavor to the modern table. Nourishing as well as indulgent, Sayadieh o@ers lean protein from the fish, heart healthy oils from olive oil, antioxidants from spices, and sustaining fiber from the rice. At once comforting and elegant, it is a dish equally suited for festive occasions or a soul warming family meal, a classic reimagined, endlessly crave worthy.

Ingredients

• 2 tablespoons olive oil, divided
• 4 onions, chopped
• 2 cups basmati rice, rinsed
• 1 teaspoon 7 spice
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 3 cups water
• 3 tablespoons olive oil
• 1⁄2 cup almonds, toasted (for serving)
• 750 grams fish fillet (can be cream dory or tilapia fillet)
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 cup all purpose flour
• 2 tablespoons parsely, chopped (for garnish)

Directions

1. 1
   In a large deep skillet, heat 2 tablespoons of olive oil over medium heat and fry the chopped onions until lightly golden bown, about 10 – 15 minutes.
2. 2
   Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt, and pepper. Toss well to combine the rice with the spices and onions, and toss the rice lightly with the spices, about 5 minutes.
3. 3
   Pour in the water, bring to a boil, then reduce the heat to low, cover with a tight – fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and flu@ with a fork.
4. 4
   While the rice cooks, heat a large non – stick skillet over medium heat. Add the almonds and toast, stirring frequently, until they’re golden brown and fragrant to around 3 – 5 minutes. Transfer to a bowl and set aside.
5. 5
   Use paper towel to pat dry the fish, then season with salt, pepper, and cumin on both sides. Place the flour in a shallow bowl and dip the fish fillet in the flour lightly on both sides.
6. 6
   In the same skillet used for the almonds, heat the remaining 2 tablespoons of olive oil over medium – high heat.
7. 7
   Add the fish into the skillet and cook the first side for about 3 – 4 minutes then flip and cook the other side for the same time.
8. 8
   Serve the cooked fish on top of the rice mixture and garnish with toasted almonds and parsley.