Sayadieh: Flavorful Spiced Fish and Rice with Tomato Sauce Recipe

Introduction

Sayadieh is a comforting Middle Eastern fish and rice dish, fragrant with spices and fresh herbs. This flavorful recipe combines tender fish filets with aromatic spiced rice and a tangy tomato sauce, making it perfect for a satisfying meal.

Ingredients

• 1 tbsp olive oil
• ½ white onion, finely chopped
• 1 garlic clove, finely minced
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp turmeric powder
• ⅛ tsp saffron (just a pinch, optional)
• 1⅓ cups basmati rice
• 2 cups water
• ½ tsp salt
• 2 tbsp fresh cilantro, roughly chopped
• 1 tbsp olive oil
• ½ white onion, finely chopped
• 1 garlic clove, finely minced
• ½ tsp chili flakes (optional)
• 1½ cups crushed tomatoes
• Salt and black pepper to taste
• 2 tbsp fresh cilantro, roughly chopped
• 4 fish filets (see note)
• Paprika, enough to dust the fish filets
• Salt and pepper, enough to season all sides
• Flour for dredging
• Vegetable oil for frying
• Fresh cilantro leaves, fried nuts, lemon wedges for garnish

Instructions

1. Step 1: Prepare the spiced rice by heating 1 tablespoon of olive oil in a small pot. Add the chopped onion, minced garlic, ground coriander, cumin, turmeric, and saffron if using. Sauté on medium heat for 1–2 minutes until the onions become translucent. If the spices start to brown, lower the heat or add a splash of water to prevent burning.
2. Step 2: Add the washed basmati rice to the pot and stir well to combine, scraping any bits from the bottom.
3. Step 3: Pour in 2 cups of water and ½ teaspoon of salt. Bring to a boil, then reduce to the lowest heat setting, cover, and let steam for 15–20 minutes until the rice is tender.
4. Step 4: When rice is cooked, stir in 2 tablespoons of chopped fresh cilantro. Fluff the rice with a fork, cover, and set aside.
5. Step 5: For the tomato sauce, heat 1 tablespoon olive oil in a small pot. Add the chopped onion, minced garlic, and optional chili flakes. Cook over medium heat for 1–2 minutes until the onions soften.
6. Step 6: Add the crushed tomatoes along with ½ cup of water. Season with salt and black pepper. Simmer on low heat for 10 minutes.
7. Step 7: Stir in 2 tablespoons of fresh chopped cilantro, taste and adjust seasoning. Cover and keep warm.
8. Step 8: Prepare the fish by patting the filets dry. Season all sides with salt, pepper, and paprika.
9. Step 9: Lightly dredge each fish filet in flour, shaking off excess.
10. Step 10: Heat about ½ inch of vegetable oil in a frying pan over medium-high heat. When hot, fry the fish filets in batches, avoiding overcrowding, until golden brown on both sides. Remove and drain on paper towels.
11. Step 11: Serve the sayadieh by plating the spiced rice with fried fish on top. Garnish with fresh cilantro leaves, fried almonds and pine nuts if desired, and lemon wedges on the side. Serve the tomato sauce on the side in a small bowl to complement the dish.

Tips & Variations

• Use firm white fish like cod, haddock, or sea bass for best results and easy frying.
• If saffron is unavailable, omit it or add a pinch of smoked paprika for a different flavor twist.
• For extra richness, add toasted pine nuts or fried slivered almonds on top as garnish.
• Adjust chili flakes to your preferred spice level or omit altogether if you prefer mild dishes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Avoid long reheating to keep the fish tender. The tomato sauce can be stored separately for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of fish is best for Sayadieh?

Firm white fish like cod, haddock, or sea bass work best for frying and hold their texture well in this recipe.

Can I make Sayadieh ahead of time?

Yes, you can prepare the rice and tomato sauce in advance. Fry the fish just before serving to maintain the crispy texture. Store rice and sauce separately and reheat gently.

Sayadieh: Flavorful Spiced Fish and Rice with Tomato Sauce Recipe

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4.7 from 75 reviews

Sayadieh is a traditional Middle Eastern fish and rice dish known for its aromatic spiced rice and rich tomato sauce. This recipe features perfectly cooked basmati rice infused with warm spices like coriander, cumin, turmeric, and saffron, alongside pan-fried fish filets dusted with paprika and served with a flavorful tomato and cilantro sauce. Garnished with fresh herbs, nuts, and lemon wedges, this dish brings vibrant flavors and textures together for a satisfying meal.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Spiced Rice

• 1 tbsp Olive oil
• ½ White onion, finely chopped
• 1 Garlic clove, finely minced
• 1 tsp Ground coriander
• ½ tsp Ground cumin
• ½ tsp Turmeric powder
• ⅛ tsp Saffron (just a pinch, optional)
• 1 ⅓ cups Basmati rice
• 2 cups Water
• ½ tsp Salt
• 2 tbsp Fresh cilantro, roughly chopped

Tomato Sauce

• 1 tbsp Olive oil
• ½ White onion, finely chopped
• 1 Garlic clove, finely minced
• ½ tsp Chili flakes (optional)
• 1 ½ cups Crushed tomatoes
• ½ cup Water
• Salt and black pepper to taste
• 2 tbsp Fresh cilantro, roughly chopped

Fish and Garnish

• 4 Fish filets (such as cod, haddock, or any firm white fish)
• Paprika (enough to dust the fish filets)
• Salt and pepper (enough to season all sides)
• Flour for dredging
• Vegetable oil for frying (about ½ inch in the pan)
• Fresh cilantro leaves, fried almonds, pine nuts (optional garnish)
• Lemon wedges

Instructions

1. Prepare the Spiced Rice: Heat 1 tablespoon olive oil in a small pot over medium heat. Add finely chopped onion, minced garlic, ground coriander, ground cumin, turmeric, and optional saffron. Sauté for 1-2 minutes until onions become translucent, stirring frequently to avoid burning the spices. If spices begin to brown too fast, lower heat or add a splash of water.
2. Add Rice: Stir in the washed basmati rice, mixing well with the aromatics and spices, scraping any browned bits off the bottom of the pot.
3. Cook Rice: Pour in 2 cups of water and add ½ teaspoon salt. Bring to a boil, then reduce heat to the lowest setting and cover with a lid. Let the rice steam gently for 15-20 minutes until cooked through and water is absorbed.
4. Fluff Rice and Add Cilantro: Remove the lid, add 2 tablespoons of roughly chopped fresh cilantro, and gently fluff the rice with a fork to evenly distribute the herb. Cover again and set aside while preparing the sauce and fish.
5. Prepare the Tomato Sauce: In another small pot, heat 1 tablespoon olive oil over medium heat. Add finely chopped onion, minced garlic, and optional chili flakes. Sauté for 1-2 minutes until the onions soften and become fragrant.
6. Add Tomatoes: Carefully add crushed tomatoes and ½ cup of water to loosen the sauce. Season with salt and freshly cracked black pepper. Reduce heat to low and simmer the sauce gently for 10 minutes to develop flavors.
7. Add Cilantro to Sauce: Stir in 2 tablespoons of fresh chopped cilantro, taste, and adjust seasoning as needed. Cover and set aside until serving.
8. Prepare the Fish: Lay fish filets on a tray and pat dry with paper towels. Season all sides evenly with salt, pepper, and paprika.
9. Dredge Fish: Lightly coat each fish filet with flour, shaking off excess.
10. Fry the Fish: In a frying pan or large skillet, heat about ½ inch of vegetable oil over medium-high heat until hot but not smoking. Fry the fish filets in batches without overcrowding until golden brown and cooked through, approximately 3-4 minutes per side depending on thickness.
11. Drain Excess Oil: Transfer fried fish filets onto a paper towel-lined tray to remove excess oil.
12. Serve: Plate the spiced rice and top with fried fish filets. Garnish with fresh cilantro leaves, fried almonds and pine nuts if using, and provide lemon wedges on the side for squeezing over the fish. Serve the tomato sauce in a small bowl alongside.

Notes

• Choose firm white fish filets such as cod, haddock, or sea bass for best texture.
• Saffron is optional but adds a lovely aroma and subtle flavor to the rice.
• If spices brown too quickly while sautéing, lowering the heat or adding a splash of water helps prevent burning.
• Toasting nuts for garnish brings extra crunch and flavor but can be omitted for a simpler version.
• The chili flakes in the tomato sauce are optional and can be adjusted depending on your heat preference.

Keywords: Sayadieh, Middle Eastern fish and rice, spiced rice, pan-fried fish, tomato sauce, basmati rice recipe