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Sayadiyeh {Fried Fish & Rice} Recipe

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6

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).