If you’re looking for a traditional Middle Eastern fish and rice dish, Sayadiyeh (also spelled Sayadiyeh or Sayadiya) is one of the most beloved recipes. Made with golden fried onions, fluffy basmati rice, tender white fish, and warm spices, it’s comfort food at its finest.
I’ll admit though—the first time I made Sayadiyeh, it was a total flop. As the name of my blog suggests, Measuring Cups Optional, I tend to cook with intuition. When I asked my mom how many onions I needed, she simply said, “a lot.” Back then, “a lot” to me meant two. In reality, she meant at least five (sometimes more). Without enough onions, my Sayadiyeh lacked that rich golden color and depth of flavor.
To make things worse, I didn’t season the rice properly with fish spice—so it came out bland. Lesson learned: onions and spice are not optional in Sayadiyeh, they’re essential.
Now, after some trial and error, I’ve nailed the recipe, and it’s become a family favorite. Even my kids, who don’t always love fish on its own, happily eat this dish when it’s layered with fragrant rice and topped with crunchy almonds.
Sayadiyeh {Fried Fish & Rice} Recipe
Ingredients
- Ingredients
- ½ – 1 cup vegetable oil
- 4 –5 large onions thinly sliced
- 3 tablespoons fish spice 1 for the rice & 2 for the fish rub*
- 1 teaspoon turmeric
- 1 kg white fish fillets seabass and cod work great
- ¼ cup quartered almonds
- 3 cups basmati rice
- 6 cups water
- Salt to taste
- Chopped parsley for garnish
*No fish spice? Mix your own with ground allspice, cumin, black pepper, cinnamon, garlic, coriander, and a touch of cayenne.
Instructions
- Heat the vegetable oil in a large skillet. Fry the sliced onions, stirring occasionally, until golden brown. Remove and set aside.
- Fry the almonds in the same oil until lightly browned. Remove and set aside.
- While the onions are frying, pat the fish fillets dry. Rub generously with fish spice and salt. Fry the fish for 3–5 minutes per side until cooked through.
- Transfer 1–2 tablespoons of the cooking oil into a large pot. Add the rice, half the fried onions, 1 tablespoon of fish spice, and turmeric. Sauté for 2 minutes. Add the water and salt (about 2 cups of water per 1 cup of rice). Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Fluff with a fork.
- Assemble the Sayadiyeh by spreading the rice on a large platter. Top with the fried fish, remaining onions, almonds, and parsley. Serve with tahini salad on the side.
Notes
- Use plenty of onions—they give the rice its signature flavor and golden color.
- Season both the rice and the fish with fish spice for depth and aroma.
- Pair it with Tahiniyeh salad (tahini, lemon juice, garlic, water, salt, parsley, and tomatoes).
Sayadiyeh is a dish that proves why Middle Eastern cuisine is so beloved—it’s hearty, flavorful, and rooted in tradition. Whether for a family dinner or a special occasion, this fried fish and rice recipe is one that always impresses.
