Lebanese fish and rice stew (sayadieh) recipe

Recipe for lebanese fish and rice stew (sayadieh) in our easy ethnic recipes collection. Sayadieh is a delicious and robust lebanese style fish dish. Any firm, white fish, such as haddock or cod, can be used in this recipe.

Recipe ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons pine nuts
• 6 cups water
• 1 onion, peeled and quartered
• 2 pounds fish fillets, fresh or frozen, thawed
• 1 cup long-grain converted rice (*)
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• Juice of 1 lemon, about 3 tablespoons
• Fresh parsley sprigs for garnish

(*) Converted rice, which is available at most supermarkets, is recommended for this recipe. However, long-grain white rice can be substituted. Converted rice is a bit darker in color than white rice and takes slightly longer to cook.

How to make lebanese fish and rice stew (sayadieh)

• In a small skillet, heat 1 tablespoon oil over medium-high heat. Saute pine nuts, stirring constantly, for about 2 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels.
• In a large kettle, bring 6 cups water to a boil over high heat. Carefully add onion and boil 15 to 20 minutes, or until soft. Remove onion with a slotted spoon and drain in a colander. Save cooking water.
• Place onion in a bowl and mash with a potato masher, or place in a blender and blend until onion has a paste like consistency.
• Add fish and onion to onion cooking water and bring water back to a boil over high heat. Reduce heat, cover pan, and simmer for about 10 to 15 minutes, or until fish is tender. Remove fish with slotted spoon. Save cooking water.
• In a large saucepan, heat remaining 1 tablespoon of oil over medium-high heat. Add rice and cumin and cook, stirring constantly, for 3 minutes. Add salt and 2 cups of the fish cooking water. Cover pan and cook rice on low heat about 20 minutes, or until rice is fluffy and liquid is absorbed.
• Add lemon juice to remaining fish broth and reheat slowly over medium-high heat.
• Arrange rice on a deep serving platter and place fish on rice. Pour hot broth over fish. Garnish with pine nuts and parsley.

Preparation time: 10 to 15 minutes
Cooking time: 1 1/2 hours
Serves 4

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