Sayadieh

Sayadieh (Arabic: صيادية) is a seasoned fish and rice dish from the Middle East, made with cumin and other spices, as well as fried onions. The spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander.^[1][2][3]

Sayadieh

Seasoned fish served over rice and garnished with pine nuts
Course	Main dish
Region or state	Middle East
Serving temperature	Hot
Main ingredients	White fish such as cod or haddock, cumin, onion, rice, baharat, pine nuts
Media: Sayadieh

Historically, it was a fisherman's meal originating on the Mediterranean coast of Syria and Lebanon, but the dish can now be found throughout the Middle East.^[4] It is a staple of coastal cities in the Arab world.^[5]

Etymology

The word sayadieh is derived from the Arabic word sayad (صياد), meaning "fisherman".^[5]

Preparation

Several variants of the meal exist, but most variants involve a sauce prepared with fried onions. Depending on the degree of caramelization the sauce can range from light brown to a deep black with a strong, pungent taste. The rice is often colored by cooking it with caramelized onion. The dish can be made with a variety of fishes, but usually firm, white fishes, such as haddock or cod are preferred.^[6] Entire fishes are used, and the fish head and bones are often used to produce stock and flavor the rice and the sauce. The dish is garnished with slivered almonds and toasted pine nuts, as well as fried onions.^[7]

Regional Variations

Levant

Sayadieh is a common dish in the coastal cities of the Levant on the Mediterranean sea, as well as Aqaba, Jordans only coastal city.^[8][9] It is often paired with Levantine tarator sauce.^[10][8]

In the coastal cities of Jaffa, Akka, and Haifa, sayyadiyeh is a "favorite" and is traditionally made by pan-frying whatever fish is caught in the day and plating it next to rice.^[11][12]

In the Gaza Strip, traditional sayadiyya is made using sea bass or guitarfish, but any white fish may be used.^[13][14] Some verions of Palestinian sayadieh are made into a "maqluba" by layering it with vegetables and onions then flipping upside down.^{[14][15][16][9]}

Egypt

Egyptian sayadiya

In Egyptian cuisine, coastal cities like Alexandria and Port Said make variations of this dish as a fish chorba served next to rice.^[17][18][19]

Egyptian sayadiya is a dish comprising rice that usually accompanies fish, made with caramelized onions and aromatic spices.^[20][21] Sayadiya is a staple accompaniment to seafood dishes throughout Egypt, especially in coastal regions where fishing is integral to the local economy and culture.^[22]

The preparation of sayadiya begins with caramelizing onions to achieve a deep amber color and sweet, robust flavor. Finely chopped onions are sautéed in oil until they reach a rich brown hue. Once caramelized, water is added to the onions and brought to a boil, allowing the flavors to meld. The mixture is then blended to create a flavorful base for the rice.^[22]

The rice, typically Egyptian short-grain rice, is rinsed until the water runs clear to remove excess starch. It is then added to the onion mixture along with spices such as cumin, coriander, paprika, salt, and pepper. The addition of seafood broth or bouillon enhances the seafood flavor of the rice. The pot is covered and left to simmer until the rice is fully cooked and has absorbed the rich flavors of the broth.^[22][23]

In Popular Culture

World Records

In 2019, the world record for largest serving of sayadieh was set in Jeddah, Saudi Arabia. According to Guinness World Records, it weighed over 600 kilograms and was set by Hussein Sallam.^[24][25][26]

See also

• List of fish dishes
• List of rice dishes
• List of Middle Eastern dishes
• List of African dishes