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Sayadiah on a platter with rice.
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5 from 353 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
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings 8 servings
Calories 394kcal
Author Yumna Jawad


For the Rice

For the Fish & Toppings


  • 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.



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 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.


Serving: 1cup | 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