Sayadieh

Sayadieh is a Levantine port city classic built on aromatic layers of spiced basmati rice and gently seasoned firm white fish, crowned with deeply caramelized onions, toasted pine%20nuts, and a bright finish of chopped parsley and a squeeze of lemon. The name echoes the word for fisherman, and in home kitchens it celebrates a smart technique: cook the rice in a fragrant broth built from spice-infused cooking juices and allium sweetness, then tuck in the fish so the grains draw in every savory note. This streamlined method keeps the spirit of coastal cookery alive while staying approachable for weeknight cooking and worthy of a special gathering.

Ingredients

• 2 cups basmati rice, rinsed and soaked
• 800 g firm white fish fillets, skinless
• 3 large onions, thinly sliced
• 4 cloves garlic, minced
• 6 tbsp olive oil, divided
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 0.5 tsp ground cinnamon
• 0.5 tsp ground allspice
• 1 tsp freshly ground black pepper, plus more to taste
• 1.5 tsp salt, plus more to taste
• 2 bay leaves
• 4 cardamom pods, cracked
• 3 whole cloves
• 4 cups warm fish stock
• 1 lemon, cut into wedges
• 0.33 cup pine nuts, toasted
• 0.5 cup chopped parsley
• 2 tbsp flour for optional light dredging

Preparation

1. Rinse the basmati rice under cool running tap until the water runs mostly clear, then cover with fresh tap water to soak while you prep the rest. This simple step helps the grains cook up long and separate, which is essential to the texture of Sayadieh.
2. Pat the firm white fish fillets dry. Season both sides with half of the salt and half of the black pepper. If you enjoy a lightly crisp crust, dust the surface with a whisper of flour, shaking off the excess.
3. In a wide, heavy pan over medium heat, warm 3 tbsp olive oil. Add the sliced onions with a pinch of salt. Cook, stirring occasionally, until the onions turn deep golden brown and richly sweet. Scoop out about one third of the caramelized onions and reserve for garnish.
4. Stir the minced garlic into the pan until fragrant. Sprinkle in the ground cumin, ground coriander, turmeric, ground cinnamon, and ground allspice. Toast the spices briefly with the caramelized onions to bloom their aroma.
5. Pour in the warm fish stock, then add the bay leaves, cracked cardamom pods, and whole cloves. Taste and adjust with the remaining salt and a touch more black pepper if needed. You are building the broth that will season the entire pot.
6. Drain the soaking basmati rice well. Scatter it into the simmering spiced broth, stirring once to distribute the grains evenly with the braised onions. Reduce the heat to maintain a gentle simmer, cover, and let the basmati rice absorb the aromatic liquid until tender and fluffy.
7. While the grains cook, heat the remaining 3 tbsp olive oil in a separate skillet over medium heat. Lay in the seasoned firm white fish fillets and sear until just opaque and delicately browned on both sides. The goal is tender fish that will finish gently with the steam of the rice.
8. When the basmati rice is nearly done and small steam holes appear at the surface, nestle the seared firm white fish into the top layer. Cover and let the pot rest off the heat so residual steam brings everything together.
9. Fluff the basmati rice carefully with a fork, taking care not to break the firm white fish. Lift away the bay leaves, cardamom pods, and cloves. Transfer to a warm platter.
10. Scatter the reserved caramelized onions over the top, then shower with toasted pine nuts and chopped parsley. Serve with wedges of lemon for squeezing at the table.

How to Serve and Enjoy

Present Sayadieh family style so the aroma greets the table first. Spoon a bed of spiced basmati rice onto each plate, set a portion of firm white fish on top, and finish with a flourish of caramelized onions, pine nuts, and parsley. A squeeze of fresh lemon brightens the savory depth of the spices and balances the sweetness of the browned onions. Pair with a crisp salad and cool yogurt on the side if you like, allowing the warm spices of the ground cumin, ground coriander, turmeric, ground cinnamon, and ground allspice to shine without overwhelm.

Tips and Variations

• Fish choices: any mild, flaky option labeled as firm white fish works well. Keep seasoning simple with salt, black pepper, and the house spice blend.
• Rice texture: fully rinse the basmati rice and avoid over-stirring once it is in the pot so the grains stay long and separate.
• Garnish: do not skip the contrast of pine nuts, parsley, and lemon; it completes the balance of savory, sweet, and bright.
• Make ahead: caramelize extra onions in advance, store chilled, and add to the pan when you build the broth with fish stock.
• Optional crust: a dusting of flour gives the firm white fish a delicate golden edge that holds nicely during the final steaming.