🇱🇧 Lebanon
Sayadieh
Born in the ports of Saida and Tripoli, sayadieh turns the day's catch and burnt onions into a rice the color of driftwood.
🔪 Prep: 30 min🔥 Cook: 50 min📈 Difficulty: Medium
Cooking for
6 people
✨ What makes it special
Onions cooked to near-burnt for the dark broth, cumin-heavy rice, flaked fish, and a tahini-onion sauce alongside.
Ingredients
- 1 kgwhite fish fillets (sea bass or grouper)
- 500 grice
- 4 onions, sliced
- 2 tspcumin
- 1 tspcaraway
- 100 mlolive oil
- 60 gtoasted pine nuts and almonds
- 1 lemon
Method
- 1
Fry the onions in olive oil past golden to deep mahogany, saving a crisp handful.
- 2
Simmer the dark onions with water, cumin, and caraway into a brown broth; strain.
- 3
Sear the fish lightly and set aside; cook the rice in the onion broth.
- 4
Flake the fish over the rice for the last 10 minutes to steam together.
- 5
Serve topped with crispy onions and nuts, lemon and tahini sauce alongside.
🍽 On your table
How this dish looks served for 6