Sayadieh — country by country

The fisherman's rice: fish over caramelized-onion rice with a deep brown broth.

Every country brings its own touch. Here's how they differ.

⚔️ Head to head

Pick two kitchens and see exactly where they part ways.

⏱ Total time: 80 min👥 Serves: 6

✨ Onions cooked to near-burnt for the dark broth, cumin-heavy rice, flaked fish, and a tahini-onion sauce alongside.

Only in Lebanon

⏱ Total time: 80 min👥 Serves: 6

✨ Coastal-Syrian heat: chili and extra spice in the broth, whole fried fish on top, and the prized crust from the pot bottom.

Only in Syria

🤝 Both use

⏱ 80 min

Born in the ports of Saida and Tripoli, sayadieh turns the day's catch and burnt onions into a rice the color of driftwood.

✨ What makes it special

Onions cooked to near-burnt for the dark broth, cumin-heavy rice, flaked fish, and a tahini-onion sauce alongside.

⏱ 80 min

In Lattakia and Tartous the sayadieh comes spicier, the fish often fried whole, and no one leaves before the crispy rice at the pot's bottom.

✨ What makes it special

Coastal-Syrian heat: chili and extra spice in the broth, whole fried fish on top, and the prized crust from the pot bottom.