Indulge in the flavors of Sayadieh, a Lebanese culinary masterpiece. Let the blend of aromatic spices and succulent fish transport you on a sensory journey. With every tantalizing bite, savor the harmonious balance of flavors and textures, leaving a lasting impression.

WHAT IS SAYADIEH ?

Sayadieh a traditional Lebanese dish known for its aromatic rice cooked with spices like cinnamon, cardamom, and cumin. It typically features tender fish, such as white fish or salmon, served on a bed of seasoned rice & topped with caramelized onions, toasted nuts, & fresh herbs. This flavorful dish is a staple in Lebanese cuisine, offering a harmonious blend of savory and fragrant elements.

INGREDIENTS

METHOD OF COOKING

Step 1

Heat 4 Tbsp olive oil in a pot until slightly hot, then add 2 Large fine julienned onions and sauté until softened. Sprinkle in cumin powder, Lebanese seven spices, and black pepper, stirring until the onions caramelize to a rich brown color. Next, add fish heads and sear them before pouring in water, adding bay leaves and salt. Let the mixture simmer for 45 minutes to develop a flavorful broth. Strain the broth, reserving some for the sauce, while using the remainder to cook the rice.

Step 2

Once more, heat 4 Tbsp of olive oil in a pot until slightly hot, then add 1 Large finely chopped onions and caramelize them until they turn a strong golden brown color. Next, add the long rice, which has soaked in water for 30 minutes, and then pour in the fish broth. Simmer for approximately 35 minutes, or until the rice cooks properly, achieving a brownish color and a flaky texture.

Step 2

Let’s prepare the sauce for the Sayadieh. Firstly, in a small bowl, combine cornstarch with a bit of water until it’s well diluted. Then, in a saucepan, pour the fish broth and let it simmer. Gradually add the cornstarch mixture, stirring constantly until it starts to bubble and thicken. After that, add freshly squeezed lemon juice and sprinkle in some salt. Turn off the heat once you’ve achieved the desired thickness. Taste it and adjust the seasoning if needed.

Step 3

Let’s prepare the Sultan Ibrahim, also known as the red mullet, for enhanced flavor. First, sprinkle salt generously, including inside the gills after cleaning and gutting them. Then, coat them evenly with flour, ensuring they are fully covered. Shake off any excess flour. Next, place them in hot, unflavored oil heated to medium heat and cook for approximately 10 minutes until they turn golden brown and are fully cooked. Once done, set them aside on paper towels to absorb any excess oil.

Step 4

Add neutral oil to a pan and heat it over medium heat. Wait a few minutes until it’s slightly hot, then add all the nuts: cashews, almonds, and pine nuts. Keep them in the pan for a few minutes until they turn a golden brown color. While it may seem simple, be cautious not to overcook or burn them.

Step 5

Sayadieh is often garnished with fried onions, but I’ve opted to omit them in this recipe. Instead, place the rice on a plate, top it with fried red mullet and golden fried nuts, and serve with half a lime. As for the fish, while it’s usually baked, I’ve prepared it differently. You can add fish jus on top or a squeeze of lemon juice, depending on your preference.

DID YOU MAKE THE RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed