Sayadieh
Updated Feb 25, 2026
Sayadieh rice and fish made with caramelized onions, warm spices, and crispy pan-fried cod topped with toasted nuts.
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sayadieh is one of my fav LEBANESE fish dishes!
I grew up eating sayadieh (also spelled sayadiyeh), a classic Lebanese fish and rice dish full of Mediterranean spices, sweet caramelized onions, and flaky pieces of fish. Authentic Middle Eastern sayadieh recipes often call for coating the fish with flour and deep-frying it, but in my family, we pan-seared or baked the fish for a lighter, yet still delicious version. Serve the fish whole on top of the rice or cut it into chunks and mix it with the cooked rice; your choice. Just add a vegetable or easy salad, and dinner’s made.
Happy Cooking!
– Yumna
Sayadieh Ingredients
- Base: Olive oil + onions! The caramelized onions are the backbone of sayadieh, so I cook them until deeply golden, not just soft. That color is what gives the rice its flavor. If they’re pale, the dish will taste flat. I slice them thin so they caramelize evenly.
- Rice + spices: Basmati rice, 7 spice, cumin, cinnamon, ginger, turmeric, salt & black pepper. I rinse the basmati well until the water runs mostly clear so the grains stay separate. Toasting the rice with the spices for a few minutes before adding water makes a noticeable difference. If you don’t have 7 spice, add a pinch of allspice and a little extra cumin and cinnamon.
- Liquid: Water is traditional, but seafood stock works if you want a deeper flavor. Just keep the same ratio so the rice cooks properly. Let the rice rest covered after cooking so it finishes steaming and doesn’t turn mushy.
- Fish: Cod, cumin, salt, pepper & flour. Cod is firm and flakes nicely, but haddock, halibut, or snapper work too. I avoid delicate fish. Pat the fish dry before seasoning so the flour sticks, and keep the flour coating light so it browns without getting heavy.
- Crunchy topping: Slivered almonds. I toast them until golden and stir often because they burn quickly. Pine nuts are an easy substitute if that’s what you have.
- Finishing touch: Fresh parsley. I sprinkle it on right before serving so it stays fresh and doesn’t wilt into the hot rice.
How to Make Sayadieh
Recipe Video Tutorial
Sayadieh Recipe
Sayadieh made with spiced basmati rice, caramelized onions, and pan-fried cod topped with toasted almonds and parsley.
Video
Ingredients
For the Rice
- 2 tablespoons olive oil divided
- 4 onions chopped
- 2 cups basmati rice rinsed
- 1 teaspoon 7 spice
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups water
For the Fish & Toppings
- 3 tablespoons olive oil divided
- ½ cup toasted silvered almonds for serving
- 1 ½ pounds cod fillets
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons Chopped parsley
Instructions
- In a large deep skillet, heat 2 tablespoons of olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
- Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt and pepper. Toss well to combine the rice with the spices and onions. and toast the rice lightly with the spices, about 5 minutes.
- Add the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and fluff with a fork.
- While the rice is cooking, heat a large non-stick skillet over medium heat. Add the almonds and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside. (this will be just like the “How to Toast Almonds but in a bigger pot, so I recommend just transferring it from the big pot to a small skillet for the tutorial or vice versa)
- Use paper towels to pat the fish dry, then season with salt, pepper and cumin on both sides. Place the flour in a shallow bowl and dip the cod fillet in the flour lightly on both sides.
- Heat the remaining 2 tablespoons of the olive oil in the same skillet used to cook the almonds over medium-high heat.
- Add the fish into the skillet and cook the first side for about 3-4 minutes then flip and cook the other side for about 3-4 minutes.
- Serve the cooked fish on top of the rice mixture and garnish with toasted almonds and parsley.
Notes
My Top Tip: Pat the fish dry, and don’t overcrowd it. For the crispest, most golden crust, pat the fillets with a paper towel before breading and cooking them. You’ll also want to make sure you don’t overcrowd your fillets, which could result in steamed fish instead of crispy pan-seared pieces. It’s better to cook the fish in two batches vs. trying to cook too much fish in one.
Storage: Allow the fish and rice to cool to room temperature, then transfer it to an airtight container and store in the refrigerator. To reheat, microwave leftovers until heated through.
Freezing: You can freeze the sayadieh for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through.
Nutrition
Serving: 2cups, Calories: 394kcal, Carbohydrates: 47g, Protein: 21g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.001g, Cholesterol: 37mg, Sodium: 351mg, Potassium: 555mg, Fiber: 3g, Sugar: 3g, Vitamin A: 114IU, Vitamin C: 5mg, Calcium: 67mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use long grain rice. Compared to short-grain rice, long-grain rice like basmati has a firmer texture and less starch, for cooked rice that’s tender without being sticky.
- Give the rice time to steam after cooking it. This is my rule of thumb whenever I cook rice. I always turn the timer on for 5-10 minutes (depending on the quantity of rice I make) and allow the rice to steam in the pot to absorb any extra liquid. It helps to let the grains separate to yield a more fluffy consistency.
- Blitz the onions in the food processor for faster prep. While I prefer dicing the onions by hand for a more uniform size, it’s a lot of chopping! If you prefer, you can chop the onions in your food processor.
Serving Ideas
FAQs
Can I use brown rice in this sayadieh rice recipe?
I recommend using long grain white basmati rice for best results. However, if you want to use brown rice, be sure to add an extra 30 minutes of cooking time to the recipe since brown rice needs more time to become tender.
Can I meal-prep this fish and rice recipe?
Yes, you can prepare some of the ingredients beforehand for easier assembling at dinnertime, such as chopping and cooking the onions so they’re ready to go. You can also completely prepare this Lebanese fish and rice recipe then separate into individual portions in airtight containers. Microwave on high to warm. Sayadieh lasts 3-4 days in the fridge.
Comments
Another wonderful recipe. I’m glad I bought the Feel Good Foodie cookbook – for the recipes – and as thanks for the delicious and free dishes that Yumna provides to everyone online. I have followed many of your recipes and they always are so yummy!
I love that you have my cookbook! I’m so happy you’ve tried so many of the recipes and that you liked the sayadieh. So glad they turn out well for you!
I’ve made this several times and love it! But 1.5 lbs of fish feeds 4, at most. And the serving size is only 1 cup? Something needs to be updated…
Good point, I think the 1 cup was for the rice only. I just updated it to 2 cups.
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