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Lebanese rice and fish recipe - also known as sayadieh served on a platter with toasted almonds
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4.95 from 17 votes


This authentic Sayadieh recipe is also known as Lebanese Rice and Fish - made with perfectly seasoned fluffy rice & pan fried fish, topped with toasted nuts
Course Entree
Cuisine Mediterranean, lebanese
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 8 servings
Calories 359kcal
Author Yumna Jawad


  • 4 tablespoons olive oil divided
  • 3-4 onions chopped
  • 2 cups basmati white rice
  • 1 teaspoon salt plus more for fish
  • ½ teaspoon pepper plus more for fish
  • 1 teaspoon turmeric
  • ½ teaspoon coriander
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 1 ½ pounds cod fish fillets
  • ½ cup silvered toasted almonds for serving
  • 2 tablespoons chopped parsley for serving


  • In a large deep skillet, heat 2 tablespoons of olive oil on medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
  • Rinse the rice, then transfer to the pot of onions. Season with salt, pepper, turmeric, coriander, cinnamon and ginger. Toss well to combine and toast the rice lightly with the spices, about 5 minutes.
  • Add 4 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
  • While the rice is cooking, season the fish with salt and pepper on both sides. Fry on a skillet with the remaining 2 tablespoons olive oil, working in two batches to avoid over-crowding the skillet.
  • Serve the cooked fish broken up in chunks or whole on top of the rice mixture. Add toasted almond and parsley on top.



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: You can freeze the sayadieh for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through.
Make Ahead Tips: You can chop the onions in advance up to a day before and even caramelize the onions beforehand in order to reduce the prep time.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


Calories: 359kcal | Carbohydrates: 43g | Protein: 20g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 488mg | Potassium: 521mg | Fiber: 2g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg