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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/sayadieh-flavorful-spiced-fish-and-rice-with-tomato-sauce-recipe/