Sayadieh is a popular Middle Eastern rice dish that delivers elegance and heartiness in every bite. It is the perfect combination of tender white fish, fragrant basmati rice, and caramelized onions, all infused with warm spices like cumin, turmeric, and cardamom to create a meal that’s as comforting as it is flavorful.
Its bold yet comforting flavors and perfectly balanced textures make it perfect for family gatherings or cozy dinners. Garnished with toasted almonds and fresh parsley, Sayadieh is a must-try recipe that brings the essence of coastal Middle Eastern cuisine to your table.

Recipe Summary
Cuisine: Middle Eastern (Levantine)
Prep and Cooking Time: Approximately 1 hour and 15 minutes
Cooking Method: Stovetop
Skill Required: Beginner to Intermediate
What is Sayadieh
Sayadieh is a popular Middle Eastern dish made with fragrant basmati rice, caramelized onions, and tender white fish, all beautifully seasoned with warm spices like cumin, turmeric, and cardamom.
Originating from the Levant, this dish is widely enjoyed in coastal regions, especially in Lebanon and Palestine, where seafood is an integral part of the cuisine.
Its name, derived from the Arabic word “sayad” for “fisherman,” reflects its deep ties to the fishing communities along the Mediterranean. It’s a one-pot miracle that reflects tradition, simplicity, and the bold flavors of the sea.
Whether you’re cooking for a family meal or hosting a dinner party, Sayadieh offers a hearty yet elegant option that reflects the essence of Middle Eastern culinary traditions.

Ingredients
Basmati rice: It is ideal for making Sayadieh due to its long grains, delicate texture, and fragrant aroma. It absorbs the warm spices beautifully, keeping the rice fluffy and fragrant without turning mushy.
White Fish Fillets: The mild taste of the fish allows it to absorb the seasonings and form a crispy, delicious crust when lightly fried. You can use cod, tilapia, or haddock white fish fillets.
Extra Virgin Olive Oil: It provides a rich, delicious base to the dish and enhances the natural sweetness of caramelized onions. Its high smoke point is perfect for sautéing and frying the fish.
Onions: Caramelize the onions until golden brown. The caramelized onions are key to Sayadieh’s signature flavor, providing the dish with deep, slightly sweet undertones.
Garlic: It adds a bold, fragrant depth to the dish, complementing the spices and enhancing the overall taste profile.
Jalapeño: It adds a touch of heat to the dish, which you can adjust to suit your spice preference, and balances the sweetness of the onions.
Cornstarch: It forms a light, crispy coating on the fish, locking in moisture and ensuring a tender texture inside.
Hot Water: It is used to cook the rice to perfection, making it fluffy and infused with the rich aromas of the spices.
Spices: To make the spice blend, you need: cumin, 7-spice blend, garlic powder, onion powder, coriander powder, turmeric, black pepper, ground cardamom, and salt.
How to Make Sayadieh
Start by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.
Then, add the sliced onions and sauté until they turn golden brown, about 10–12 minutes. Stir occasionally to prevent them from burning. This caramelization is key to the deep flavor of Sayadieh.
Once the onions are golden, add the minced garlic and chopped jalapeño. Sauté for another 2–3 minutes until the garlic is fragrant.
After that, combine the spice mix in a small bowl and set aside.
Next, season the white fish fillets with 1 teaspoon of the spice blend. Coat each fillet lightly with cornstarch, ensuring an even layer.
In a separate skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Fry the fish fillets for 2–3 minutes per side until golden and slightly crispy outside. The goal is to create a flavorful crust while keeping the inside tender. Remove the fish from the skillet and set aside.
Now, return to the pot with the caramelized onions. Add the washed and drained basmati rice to the pot. Add all the remaining seasoning spices to the pot. Stir well to coat the onions and aromatics with the spices.
After that, pour in 3 cups of hot water, ensuring the rice is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a low simmer and cover the pot with a tight-fitting lid.
Let the rice cook for about 18–20 minutes or until tender and fluffy. Once the rice is cooked, gently fluff it with a fork.
Finally, arrange the crispy fish fillets on top of the rice and sprinkle with toasted almond slivers, chopped parsley, and more caramelized onions.

How to Serve Sayadieh
In the Middle East, sayadieh is usually served warm in a family style to enjoy an ultimate comforting meal, while aromatic spiced rice forms the base and golden, crispy fish fillets are layered on top.
For added flavor and crunch, garnish sayadieh rice with toasted almond slivers and caramelized onions, and sprinkle freshly chopped parsley for a visual appeal.
Pair Sayadieh with a refreshing salad like Fattoush or Tabbouleh that will give a vibrant and zesty balance to the dish’s warm, spiced flavors.
You would also like to serve sayadieh with tangy yogurt with a squeeze of lemon juice and a pinch of salt to balance the richness of the rice and fish. Try it with Cucumber Yogurt Salad | Khiyar Bi Laban and enjoy the ultimate flavors.
Tahini sauce is a unique Middle Eastern sauce to pair with Sayadieh. The creamy, nutty flavor of tahini perfectly matches the spiced rice and fish, bringing richness and a slight tang to the dish. Drizzle the sauce over the fish or serve it on the side for dipping.

Variations and Substitutes
White Fish: If cod, tilapia, or haddock aren’t available, use halibut, snapper, or mahi-mahi.
Fish Selection: Swap the white fish fillets for salmon, sea bass, or even shrimp for a seafood twist.
Basmati Rice: Use brown rice for a healthier option, adjusting the cooking time accordingly.
Rice Options: Substitute basmati rice with jasmine or short-grain rice for a different texture.
Spice Adjustments: Experiment with your spice mix by adding a pinch of saffron or smoked paprika for a richer flavor.
Toppings: For a sweet savory balance, you can add golden raisins to the rice.
Almond Slivers: Use pine nuts, cashews, or pistachios as a crunchy topping substitute.

Tips and Tricks
Fluffy Rice Every Time: Wash and soak the rice for 20-30 minutes before cooking. This removes excess starch, resulting in separated, fluffy grains.
Perfectly Caramelized Onions: Sauté onions over medium heat with a pinch of salt to draw out their natural sugars quicker. Stir often to prevent burning and achieve a deep golden-brown hue.
Crispy Fish Fillets: Pat the fish dry with paper towels before seasoning and coating with cornstarch. This ensures the coating sticks well and gives a golden, crispy crust when fried.
Adjusting Spice Levels: For a spicier dish, add more jalapeño to the spice mix. For a milder version, omit the jalapeño and reduce black pepper.
Even Cooking for Fish: Fry fish fillets in batches and avoid overcrowding the pan to ensure even cooking and a crispy exterior.
Prevent Sticking: Use a non-stick or well-seasoned skillet for frying the fish to prevent it from sticking or falling apart.
Cook Rice Evenly: After adding water to the rice, do not stir. Cover with a tight lid and let it cook for even absorption.

Storage Tips
Refrigeration: Let any leftover sayadieh cool at room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days.
Freezing: Rice freezes well, but it is best to enjoy the fish fresh. Place the sayadieh leftovers in a freezer-safe container and freeze for up to 1 month. Thaw the rice overnight in the refrigerator before reheating.
Reheating Tips: For the best results, reheat the rice and fish separately. When reheating the rice, add a splash of water or broth and heat in a covered pot on low heat or in the microwave until warm.
As for fish fillets, warm them in the oven or air fryer at a low temperature (about 300°F) to maintain their crispiness. Avoid microwaving the fish, as it can become rubbery.
Can I make Sayadieh ahead of time?
Yes, you can make Sayadieh ahead of time. For meal prep, store the cooked rice and fish in separate containers to maintain their textures and make reheating easier. Reheat the rice gently on the stovetop or in the microwave, and warm the fish in the oven or a skillet to preserve its crispness. Add garnishes like almonds and parsley just before serving for the best presentation and flavor.
Frequently Asked Questions
Coat the fish lightly in cornstarch or all-purpose flour and fry in hot oil until golden brown. Ensure the oil is at the right temperature to avoid sogginess.
If you prefer a lighter version, bake or air-fry the fish instead of pan-frying.
Yes, just make sure to thaw them completely and pat them dry before seasoning and cooking.
Absolutely! The jalapeño adds a mild heat, but you can omit it or replace it with a milder pepper.

Must-Try Rice Recipes:
Pomegranate Lamb and Saffron Rice
Bukhari Rice and Chicken (Ruz Bukhari)
Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya)
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Sayadieh (Lebanese Rice and Fish)
Ingredients
- 4 tablespoons extra virgin olive oil
- 1½ large onions finely sliced
- 5 garlic cloves minced
- 1 jalapeño finely chopped (adjust to taste)
- 4 6oz. white fish fillets such as cod, tilapia, or haddock
- 2 tablespoons cornstarch
- 1½ cups basmati rice washed and drained
- 3 cups hot water
Spice Mix:
- 2 teaspoons cumin
- 2 teaspoons 7-spices blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon ground cardamom
Instructions
- Start by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.
- Add the sliced onions and sauté until they turn golden brown, about 10–12 minutes. Stir occasionally to prevent them from burning. This caramelization is key to the deep flavor of Sayadieh.
- Once the onions are golden, add the minced garlic and chopped jalapeño. Sauté for another 2–3 minutes until the garlic is fragrant.
- Combine the spice mix in a small bowl and set aside.
- Season the white fish fillets with 1 teaspoon of the spice blend. Coat each fillet lightly with cornstarch, ensuring an even layer.
- In a separate skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Fry the fish fillets for 2–3 minutes per side until golden and slightly crispy outside. The goal is to create a flavorful crust while keeping the inside tender. Remove the fish from the skillet and set aside.
- Return to the pot with the caramelized onions. Add the washed and drained basmati rice to the pot. Add all the remaining seasoning spices to the pot. Stir well to coat the onions and aromatics with the spices.
- Pour in 3 cups of hot water, ensuring the rice is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a low simmer and cover the pot with a tight-fitting lid.
- Let the rice cook for about 18–20 minutes or until tender and fluffy. Once the rice is cooked, gently fluff it with a fork.
- Arrange the crispy fish fillets on top of the rice and sprinkle with toasted almond slivers, chopped parsley, and more caramelized onions.
Notes
- Fluffy Rice Every Time: Wash and soak the rice for 20-30 minutes before cooking. This removes excess starch, resulting in separated, fluffy grains.
- Perfectly Caramelized Onions: Sauté onions over medium heat with a pinch of salt to draw out their natural sugars quicker. Stir often to prevent burning and achieve a deep golden-brown hue.
- Crispy Fish Fillets: Pat the fish dry with paper towels before seasoning and coating with cornstarch. This ensures the coating sticks well and gives a golden, crispy crust when fried.
- Adjusting Spice Levels: For a spicier dish, add more jalapeño to the spice mix. For a milder version, omit the jalapeño and reduce black pepper.
- Even Cooking for Fish: Fry fish fillets in batches and avoid overcrowding the pan to ensure even cooking and a crispy exterior.
- Prevent Sticking: Use a non-stick or well-seasoned skillet for frying the fish to prevent it from sticking or falling apart.
- Cook Rice Evenly: After adding water to the rice, do not stir. Cover with a tight lid and let it cook for even absorption.
One Response
Thank you so much for your consistently amazing recipes 🥰 this was my first time cooking white fish when I tried your recipe and it came out perfect! The flavour of the rice with the onions was to die for as well 🍚