Sayadieh – Traditional Middle Eastern Fish and Rice Dish – Step-by-Step Recipe

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Sayadieh – Traditional Middle Eastern Fish and Rice Dish – Step-by-Step Recipe

Sayadieh is one of the tastiest seafood rice dishes, combining aromatic spices, tender fish, and flavorful rice. Though it originated in Spain, it made its way to the coasts of the Levant, where it became a staple in Lebanese and Syrian cuisine—especially in coastal regions. It’s easy to prepare, needing only about one hour, and offers rich nutritional value thanks to its primary ingredient: fish.

Ingredients:

Sayadieh

 

  • 1 large whole fish (Ajaj or similar white fish)

  • 4 cups of long-grain rice

  • 3 medium onions, sliced

  • Salt to taste

  • 1 teaspoon of cumin

  • 1 teaspoon of black pepper

  • 1 teaspoon of saffron

  • 1 large cup of vegetable oil

  • 50 grams of butter

  • 2 tablespoons of all-purpose flour

How to Prepare Sayadieh:

Step 1: Prepare the Fish and Broth

  1. Clean the Fish
    Thoroughly clean the fish and season it with saffron, salt, and cumin.

  2. Fry the Fish
    In a pan, heat oil and fry the fish for about 5 minutes on each side. Set aside.

  3. Sauté the Onions
    In a large cooking pot, heat ½ cup of vegetable oil. Add the sliced onions and remaining spices. Sauté until golden brown.

  4. Simmer with Fish
    Add the fried fish to the pot with the onions. Pour in enough water to cover and bring to a boil.

  5. Remove and Set Aside
    Once the fish is fully cooked, remove it gently and set it aside. Reserve the fish broth for cooking the rice.

Step 2: Prepare the Rice

  1. Cook the Rice
    In a new pot, add the remaining oil and the washed rice. Stir lightly, then pour in enough fish broth to cover the rice, keeping a little broth aside for the sauce.

  2. Season to Taste
    Adjust salt and spices to your liking. Once it boils, reduce heat, cover, and let the rice cook until tender and fluffy.

  3. Debone the Fish
    While the rice finishes cooking, carefully remove the bones from the fish and set the clean fillets aside.

Step 3: Make the Sayadieh Sauce

  1. Make the Sauce Base
    In a small saucepan, melt the butter over low heat. Add the flour and whisk constantly until the mixture turns golden.

  2. Add Broth
    Slowly add the remaining fish broth to the roux, whisking continuously. Let it simmer until the sauce thickens. Adjust salt and spices as needed.

Serving:

  1. Assemble the Dish
    Spoon the cooked rice onto a serving platter. Arrange the deboned fish fillets on top.

  2. Serve the Sauce
    Pour the warm sauce into a side bowl or drizzle lightly over the fish and rice.

Serve hot to family or guests and enjoy the deep, savory flavors of this classic Levantine dish—Sayadieh is both a feast for the senses and a nourishing comfort meal.

Bon appétit and good health!

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