🐟 Sayadiyah (fish and caramelised-onion rice)

Name: Sayadiyah (fish and caramelised-onion rice)
Total time: 70 min
Yield: 4
Cuisine: Lebanon · Levantine coast
Ingredients: 600 g white fish fillets; 300 g long-grain rice, rinsed; 3 large onions, thinly sliced; 1½ tsp ground cumin; 4 tbsp vegetable oil, salt; 80 g tahini mixed with lemon juice, water and a little garlic

Origin: Lebanon · Levantine coast

660kcal

per serving · 400 g

165kcal

per 100 g

40 gProtein10 g / 100 g

20 gFat5 g / 100 g

80 gCarbs20 g / 100 g

Sayadiyah is fish served with rice that has been cooked in the broth of slowly caramelised onions and cumin, which gives the grains a deep brown colour and a sweet, savoury flavour. The fish is fried or baked until flaky and laid over the rice. It is served with a simple tahini sauce for spooning over the top.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: fish

Not veganbecause of: fish

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish ⚠ Sesame

What it is made of

ricefishonioncumintahini

Recipe

4 servings70 min

Ingredients

600 g white fish fillets
300 g long-grain rice, rinsed
3 large onions, thinly sliced
1½ tsp ground cumin
4 tbsp vegetable oil, salt
80 g tahini mixed with lemon juice, water and a little garlic

Method

Cook the onions slowly in 3 tbsp oil for 25–30 minutes until very dark brown.
Add 800 ml water, the cumin and salt, simmer for 10 minutes and strain, keeping the broth.
Simmer the rice in 600 ml of the onion broth, covered, for 18–20 minutes.
Season the fish with salt and cumin and bake or pan-fry it in the remaining oil.
Whisk the tahini with lemon juice and water into a pourable sauce.
Serve the fish on the rice with the tahini sauce on the side.

How to make it lighter

Bake the fish rather than frying it — 1 tbsp oil ≈ 120 kcal.
Keep the rice to about one cupped hand per plate and add a large green salad.
Thin the tahini with lemon juice and water so a little goes a long way.

History

Sayadieh (also spelled sayadiyah) takes its name from sayyad, Arabic for “fisherman”. It is a dish of the Levantine coast, especially Lebanon and the coastal cities of Syria and Palestine, and today it is a fixture of Lebanese seafood restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →