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Sayyadieh
Lebanese Fisherman's Rice
A classic Lebanese coastal dish featuring flaky white fish served over deeply caramelized onion rice, often called 'Sidon's pride'. The rich flavor comes from slow-cooked onions and a fragrant fish stock.
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- 800 g White fish fillets(Such as cod, sea bass, or snapper. Cut into large, serving-sized pieces.)
- 2 cups Long-grain rice(Basmati or jasmine rice work well. Rinse thoroughly until water runs clear.)
- 4 large Yellow onions(Thinly sliced.)
- 4 tbsp Olive oil
- 1 tbsp Ground cumin
- 1 small Cinnamon stick(Optional, for added aroma.)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 3.5 cups Water or Fish stock(For cooking the rice. Use the fish stock made in step 2 for best flavor.)
- for serving Tahini sauce(Homemade or store-bought.)
- 50 g Pine nuts(Toasted.)
ðšâð³ äœãæ¹
- 1
Prepare the caramelized onions: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes, or until the onions are deeply browned, sweet, and caramelized. Be patient; this slow caramelization is key to the dish's flavor. Avoid burning them. Once caramelized, remove about half of the onions and set aside for the rice. Keep the remaining onions in the pot.
â±ïž 45-60 minutes - 2
Prepare the fish and stock: If your fish has a head and bones, rinse them well. Add them to a small saucepan with about 4 cups of water, a pinch of salt, and a few peppercorns. Bring to a boil, then reduce heat and simmer for 20 minutes to create a flavorful fish stock. Strain the stock and set aside (you'll need about 3.5 cups for the rice). While the stock simmers, season the fish fillets generously with salt and pepper. In a separate skillet, heat a tablespoon of oil over medium-high heat. Sear the fish fillets for 2-3 minutes per side until lightly golden but not cooked through. Remove fish from the skillet and set aside. Discard any remaining oil.
â±ïž 25 minutes - 3
Cook the rice: In the same pot used for the onions (with the remaining caramelized onions), add the rinsed rice, the reserved caramelized onions, ground cumin, cinnamon stick (if using), and bay leaf. Stir to combine. Pour in 3.5 cups of the prepared fish stock (or water). Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat.
â±ïž 5 minutes - 4
Simmer the rice: Once boiling, reduce the heat to low, cover the pot tightly, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time. Once cooked, turn off the heat and let the rice steam, covered, for another 10 minutes.
â±ïž 25-30 minutes - 5
Assemble and serve: Gently flake the seared fish into large pieces. Remove the cinnamon stick and bay leaf from the rice. Fluff the rice with a fork. To serve, spoon a generous portion of the caramelized onion rice onto plates. Top with the flaked fish. Drizzle with tahini sauce and sprinkle with toasted pine nuts. Serve immediately.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe key to Sayyadieh is the deep caramelization of the onions. This process should be done slowly over low heat to develop sweetness and rich color without burning.
- âRinsing the rice thoroughly before cooking removes excess starch, preventing it from becoming gummy and ensuring fluffy grains.
- âUsing homemade fish stock made from the fish head and bones significantly enhances the depth of flavor in the rice.
- âToast the pine nuts lightly in a dry pan until golden brown and fragrant to bring out their nutty flavor.
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- Use other firm white fish like haddock, tilapia, or even shrimp.
- Add a pinch of allspice or coriander to the rice for a different aromatic profile.
- Serve with a simple side salad or a dollop of plain yogurt.