Sayadieh, a delectable fish and rice dish from the Middle East, is renowned for its toasty spices and caramelized onions. This meal is spectacular yet only needs a few easy steps to prepare. You’ll enjoy it!
The seasoned fish and rice dish known as “sayadieh” has its roots in Lebanon. Sayadieh, which loosely translates to “catch,” generally refers to a fisherman’s catch.
The spice blend used to season the rice and the fish is one of the dish’s distinguishing features. Although ready-mixed fish spices are frequently offered for sale, I created my own, which is easier to make and more widely available.
Historically, a whole fish would be used for this dish, and the bones would be processed into a stock for cooking the rice in. While making sayadieh from scratch takes a lot of time and effort, I created a quick and simple variation using fish filets.
As was already established, this is a straightforward, approachable rendition of sayadieh. Even if you’ve never heard of this meal before, you’ll find it incredibly simple to follow this recipe.
Unbeatable flavors include pan-grilled fish, aromatic rice, caramelized onions, and toasted almonds. It is truly such a delectable dish, and it is presented on a sizable plate that is so warm and inviting. It both feeds a crowd and steals the show!
You can make this anywhere in the globe, even if you don’t have access to Middle Eastern markets, because here they use only a few basic spices in place of the pre-mixed Middle Eastern fish seasonings.
Onions that have been caramelized provide the dish’s foundation.
The caramelized onions that we use to cook the rice must be turned into a sauce. Tomato paste, water, and the following spices—cumin powder, cinnamon powder, turmeric powder, salt, and pepper—make up the remaining components of the sauce.
Rice: Basmati rice that has been soaked for approximately 20 minutes. After that, the rice has been drained and washed until the water is clear.
Use around 1.5 pounds of your preferred fish. Like cod, halibut, snapper, or hammour, it should be white and flaky. Be sure to ask the fishmonger to filet, skin, and chop the fish into sizable pieces as shown.
The onions are caramelized as the first step:
How can I make onions caramelized?
Oil should be heated to a hot temperature over medium-high heat in a big, deep pan. Add the onion slices. These could appear to be a lot at first, but they quickly become substantially smaller. Continue to sauté the onions, stirring every few minutes, until they change from a light golden brown to a dark, rich brown, as seen in the photo. When this occurs, take the food out of the pan very away and place it on a dish covered with paper towels to absorb any extra oil and stop it from burning. Keep an eye on them closely!
Cook the rice and prepare the sauce by removing a few of the caramelized onions for decoration and putting the remainder in a food processor or blender. All the spices should be blended with the tomato paste and 1 cup of water before blending to create a thick sauce.
Then, add the remaining 3 cups of water and the washed basmati rice to the same large saucepan in which you caramelized the onions. If necessary, add a bit more water until the rice is covered by approximately 1/2 inch or so of water.
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