Sayadieh Fish and Rice
Toast the rice in spiced onions before the stock goes in, then lay white fish fillets on top to steam. Done in about 45 minutes, feeds 4.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 300 g
- 4 tbsp
- 2 tsp
- 1 tsp
- ½ tsp
- ½ tsp
- 1 tsp
- ½ tsp
- 600 ml
- 40 g
- 15 g
Process
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Pat the white fish fillets dry with paper towels and season both sides with a pinch of the salt and black pepper. Set aside.
Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add the thinly sliced onions and cook, stirring often, for 12–15 minutes until deep golden brown and caramelized. Transfer half the onions to a plate and set aside for garnish.
Add the finely chopped onion to the pot with the remaining caramelized onions and cook for 3 minutes until softened. Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric and the remaining salt. Cook for 1 minute until fragrant.
Add the rinsed basmati rice to the pot and stir to coat in the spiced onion mixture. Pour in the fish stock and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes without stirring, until the rice is tender and the liquid is absorbed.
While the rice cooks, heat the remaining 2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Cook the fish fillets for 3–4 minutes per side, until opaque and flaky. Remove from the pan and keep warm.
Fluff the rice with a fork. Arrange the cooked fish on top of the rice. Scatter over the reserved caramelized onions, toasted flaked almonds and chopped fresh parsley. Serve with lemon wedges.
Kitchen notes
Kitchen notes
- The most common mistake is stirring the rice while it simmers, which makes it gluey. Leave it undisturbed, covered, for the full 15 minutes.
- Rinse the basmati rice until the water runs clear to remove excess starch; this keeps the grains separate.
- Caramelize the onions properly: they should be deep golden brown, not pale, to build the signature sweet-savory base of sayadieh.
- The fish is done when it flakes easily with a fork and is opaque all the way through; do not overcook or it will dry out.
Substitutions
- white fish fillets→salmon fillets or shrimp
- fish stock→vegetable stock or water with a pinch of salt
- flaked almonds→pine nuts or toasted sunflower seeds
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered oven-safe dish with a splash of water and warm at 160°C for 10-12 minutes, or until heated through. Do not microwave the fish as it can become rubbery.
FAQ
The questions we get asked most
Why did my sayadieh rice turn out mushy?
Mushy rice usually happens from stirring during cooking or using too much liquid. Use the exact 2:1 ratio of stock to rice by volume and do not stir after adding the stock. Let it rest off the heat for 5 minutes before fluffing with a fork.
Can I use a different type of fish for sayadieh?
Yes, any firm white fish works well, such as cod, haddock, halibut or sea bass. You can also use salmon, though it will add a stronger flavor. Avoid delicate fish like sole, which falls apart during searing.
How do I know when the fish is cooked through?
The fish is done when it turns opaque and flakes easily when prodded with a fork. It should register 60°C in the thickest part if you have a thermometer. Cook for about 3-4 minutes per side over medium-high heat, depending on thickness.
Can I make sayadieh ahead of time?
You can caramelize the onions and cook the rice up to a day ahead; store them separately in the fridge. Reheat the rice gently with a splash of water, and cook the fish fresh just before serving for the best texture. Assembling ahead tends to make the fish dry out.
What can I use instead of fish stock?
Vegetable stock or water with a pinch of salt are good substitutes. If using water, add an extra pinch of salt and a bay leaf to the cooking liquid for more depth. Avoid chicken or beef stock as they overpower the delicate fish flavor.
Is sayadieh gluten-free?
Yes, this recipe is naturally gluten-free as it uses rice and no wheat products. Just ensure your stock and any added spices are certified gluten-free. The garnishes like almonds and parsley are also gluten-free.
How can I prevent the fish from sticking to the pan?
Make sure the fish is dry before searing and the pan is well heated with oil before adding the fillets. Do not move the fish until it releases easily from the pan, about 3-4 minutes. Using a non-stick pan also helps.
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