Sayadieh

Ingredients

Fish

• 1 kgfirm white fish: hamour, sea bass or cod, in large pieces
• juice of 2 lemons
• 1 tspground cumin
• 1 tspturmeric
• salt and pepper
• oil, for frying

The onions

• 5large onions, thinly sliced
• 150 mloil

Rice

• 500 gbasmati rice
• 1 tspground cumin
• 1 tspground coriander
• 1cinnamon stick
• 4cardamom pods
• 1 tspblack pepper
• salt

Broth

• the fish bones and head
• 1 litrewater
• 1bay leaf

To finish

• 50 gpine nuts, fried
• 50 gflaked almonds, fried
• chopped parsley

To serve

• tahini sauce with lemon
• lemon wedges

Directions

1. Slice five onions thinly and evenly. Fry them in the oil over a medium heat for 30 to 40 minutes. Take them well past golden, all the way to a deep dark brown, almost the colour of coffee. Onions stopped at golden give a pale insipid sayadieh, and the dark ones give both the colour and the deep sweetness.
2. Stir them often once they start to colour, because they go from dark brown to burnt in a minute. If any blacken, take them out rather than leaving them in, because burnt onion turns the whole pot bitter.
3. Blend the rest with a ladleful of hot water into a dark paste. Keep the onion oil, which carries a great deal of flavour. Wash the rice and soak it for 30 minutes, then drain it. Make a quick stock from the fish bones and head with water and bay, simmering 20 minutes and no longer. Twenty minutes is enough for fish bones. Strain it and set the stock aside.
4. Season the fish pieces with lemon, cumin, turmeric, salt and pepper and leave them 15 minutes. Now fry the fish in the onion oil until golden on both sides but not cooked through.
5. Fry it briefly and take it out underdone, because it finishes on top of the rice and overcooked fish falls apart. Set the fried fish aside on a plate. The whole dish turns on the ratio and a splash too much gives a sodden pot.
6. Season it well, because it is the only seasoning the rice gets. Add the ground spices, cinnamon stick and cardamom. Bring it to a boil, add the drained rice, and boil uncovered until the liquid drops to the level of the rice. Now lay the fried fish pieces on top, cover tightly, and cook on the lowest heat for 20 minutes.
7. Rest it 10 minutes off the heat. The rice should be a deep golden brown, separate and glossy. Lay the fish over the rice and scatter the reserved crisp onions, fried pine nuts and almonds over. Serve with a lemony tahini sauce, which is the fixed accompaniment.

Technique

• Hamour, the Gulf grouper, is the classic fish and any firm white fish works.
• The Lebanese version is very similar and often includes more cumin.
• It reheats well, covered, in a low oven.

Substitutions

• Cod, sea bass or any firm white fish.
• Fish stock cubes if you have no bones, though the real stock is better.

Variations

• With prawns as well as fish.
• Made with a whole fish laid over the rice.
• The Lebanese version, with more cumin and a thinner tahini sauce.

History

Fish served on rice browned with caramelised onions, a dish of the Red Sea and Gulf coasts.

Frequently asked questions

What is Sayadieh?

Sayadieh is a main from Saudi Arabia: red Sea fish over caramelized-onion spiced rice. Fish served on rice browned with caramelised onions, a dish of the Red Sea and Gulf coasts.

How long does Sayadieh take to make?

Sayadieh takes 30 min plus 1 hr soaking of preparation and 1 hr 15 min of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Sayadieh?

Yes, within limits. Cod, sea bass or any firm white fish. Fish stock cubes if you have no bones, though the real stock is better.

What is the most important thing to get right in Sayadieh?

Stir them often once they start to colour, because they go from dark brown to burnt in a minute. If any blacken, take them out rather than leaving them in, because burnt onion turns the whole pot bitter.