Sayadieh
Aromatic, amber-colored rice cooked with deeply caramelized onions and spices, topped with fried fish and garnished with nuts.
105 min
Levantina
6 servings
The story behind
Sayadieh is the pride of coastal cities like Sidon, Beirut, and Tripoli. The magic of this dish lies in the burnt or deeply caramelized onion broth, which provides the distinctive flavor and color to the rice. It is a recipe that requires attention to detail, but the result is a combination of deep oceanic flavors and spiced aromas that make it a true masterpiece of Levantine cuisine.
Instructions
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1Fry the onions until they are very dark (almost black, without actually burning) and boil them in water to extract the color and flavor; then strain the broth.
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2Fry or bake the fish seasoned with spices and set aside.
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3Cook the rice in the resulting dark onion broth, adding the spices.
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4Once the rice is tender, serve on a large platter, placing the fish on top.
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5Generously garnish with the toasted nuts and serve with tahini sauce or a fresh salad.
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