Sayadiye Recipe: Delicious One-Pot Fish & Rice with Tahini

Name: Sayadiye Recipe: Delicious One-Pot Fish & Rice with Tahini
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Lebanese
Ingredients: 600 grams White Fish Fillets (such as cod, halibut, or sea bass); 2 cups Basmati Rice (rinsed); 1 large Onion (finely chopped); 1 teaspoon Turmeric Powder; 1/2 teaspoon Cumin Powder; 1/4 teaspoon Allspice; 3 tablespoons Vegetable Oil; 3 cups Fish or Vegetable Broth; to taste Salt; to taste Black Pepper; 1/2 cup Tahini (for sauce); 2 tablespoons Lemon Juice (for sauce); 1/4-1/2 cup Cold Water (for tahini sauce, adjust as needed); 1/4 cup Fresh Parsley (chopped, for garnish); 2 tablespoons Toasted Pine Nuts (for garnish (optional))

Sayadiye is a classic Middle Eastern one-pot meal featuring succulent white fish fillets cooked with aromatic rice and turmeric seasoning. This dish offers a unique and satisfying flavor profile, enhanced by a creamy and tangy tahini sauce. Perfect for a family-friendly meal, it's a harmonious blend of textures and tastes.

#Lebanese food

#Fish recipe

#One-pot meal

#Rice dish

#Seafood

#Tahini sauce

#Turmeric

#Middle Eastern cuisine

Sayadiye - Aromatic Fish and Rice

Recipe Information

20m

Prep Time

45m

Cook Time

1h 5m

Total Time

Servings

Medium

Lebanese

English

Nutrition (per serving)

550

Calories

40g

Protein

60g

Carbs

18g

Fat

Sayadiye Served with Tahini Sauce

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Flaky Fish and Spiced Rice

Instructions

0/6 completed

1
Season the fish fillets with salt and pepper. In a large pot or deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Carefully place the fish fillets in the hot oil and sear for 2-3 minutes per side until lightly golden. Remove fish and set aside.
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6m
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Season the fish fillets with salt and pepper. In a large pot or deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Carefully place the fish fillets in the hot oil and sear for 2-3 minutes per side until lightly golden. Remove fish and set aside.
6m
Avoid overcooking the fish in this stage as it will cook further with the rice.
2
Add the remaining 1 tablespoon of oil to the same pot. Sauté the chopped onion for about 5-7 minutes until softened and translucent. Add the turmeric, cumin, and allspice, stirring for 1 minute until fragrant.
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8m
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Add the remaining 1 tablespoon of oil to the same pot. Sauté the chopped onion for about 5-7 minutes until softened and translucent. Add the turmeric, cumin, and allspice, stirring for 1 minute until fragrant.
8m
Ensure onions are fully softened for best flavor absorption.

3
Stir in the rinsed rice, coating it evenly with the spices and onion mixture. Pour in the fish or vegetable broth and season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
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15m
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Stir in the rinsed rice, coating it evenly with the spices and onion mixture. Pour in the fish or vegetable broth and season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
15m
Do not stir the rice once covered, to allow it to cook evenly.
4
Gently place the seared fish fillets on top of the simmering rice. Cover the pot again and continue to cook for another 10-15 minutes, or until the rice is fully cooked and the liquid is absorbed. The fish should be tender and flaky.
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Gently place the seared fish fillets on top of the simmering rice. Cover the pot again and continue to cook for another 10-15 minutes, or until the rice is fully cooked and the liquid is absorbed. The fish should be tender and flaky.
15m
Be gentle when placing the fish to prevent it from breaking apart.
5
While the Sayadiye cooks, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, and cold water until smooth and creamy. Season with a pinch of salt if desired. Adjust water to reach desired consistency.
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5m
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While the Sayadiye cooks, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, and cold water until smooth and creamy. Season with a pinch of salt if desired. Adjust water to reach desired consistency.
5m
Add water gradually to prevent the tahini from seizing.

6
Once cooked, fluff the Sayadiye gently with a fork. Garnish with fresh chopped parsley and toasted pine nuts (if using). Serve immediately with the creamy tahini sauce on the side.
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2m
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Once cooked, fluff the Sayadiye gently with a fork. Garnish with fresh chopped parsley and toasted pine nuts (if using). Serve immediately with the creamy tahini sauce on the side.
2m
Serve hot for the best experience. A squeeze of fresh lemon juice before serving can brighten the flavors.