Lebanese
Sayadieh
Lebanese fish and spiced onion rice
Lebanese white fish served over warmly spiced rice coloured with deeply browned onions and topped with nuts.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Lebanese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Sayadieh
Ingredients
Main
Method
- 1
Cook the onions slowly in olive oil until deeply brown; reserve one-third for garnish.
- 2
Add spices and rice to the remaining onions, then pour in stock and cook covered until tender.
- 3
Season the fish and pan-sear until just cooked through.
- 4
Spoon the onion rice onto a platter, arrange the fish over it and finish with reserved onions, pine nuts and lemon.
Sayadieh is a Lebanese coastal dish pairing fish with rice flavoured and coloured by caramelised onions and warm spices.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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