Everyday Kitchen

Middle Eastern/Lebanese · Dinner

Sayadieh

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Sayadieh is a Middle Eastern/Lebanese dish. Brown onions patiently without burning them.

Prep
25 min
Cook
45 min
Rest, soak, marinate or chill
10 min
Total
80 min
Servings
4
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sayadieh. The photograph uses a whole fish; this draft uses boneless fillets.
The photograph uses a whole fish; this draft uses boneless fillets. Representative photograph of Sayadieh. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Onions

Rice

Fish

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Onions · About 20 min

  1. Cook 400 g onion, sliced, 60 ml olive oil in its oil 20 minutes until deep golden; reserve one third.

    Check: Look for this result: deep golden; reserve one third.

Rice · About 18 min

  1. Add 300 g basmati rice, rinsed, 550 ml fish stock, 1 tsp cumin, ½ tsp cinnamon, ¾ tsp salt to remaining onions; simmer covered 15–18 minutes, then rest 10 minutes.

Fish · About 5 min

  1. Pan-fry 700 g white fish fillets, 20 ml olive oil, ½ tsp salt in its oil 4–5 minutes per side to 63°C / 145°F. Serve over rice with reserved onions and 40 g toasted almonds, 30 ml lemon juice.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Brown onions patiently without burning them.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use vegetable stock instead of fish stock.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Sayadieh one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Sayadieh?

Brown onions patiently without burning them.

What can I substitute in Sayadieh?

Use vegetable stock instead of fish stock.

Can I prepare Sayadieh ahead?

Prepare the measured ingredients for Sayadieh one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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