Fish and Rice (Sayadieh)

This dish has an array of spices and some sweetness from the onions. The rice is fluffy and well seasoned with perfectly cooked pieces of fish.

Nutritional info
per serving

Calories 293
Fat 18g
Saturated fat 2g
Carbohydrates 17g
Sodium 621mg
Fiber 2g
Protein 17g
Cholesterol 44mg

Fish and Rice (Sayadieh)

8 cups
Prep time: Cook time:
Total time: Total time:


  • 1 lb. white fish fillets (cod, tilapia, or haddock)
  • 2 tsp. salt
  • 2 tsp. ground black pepper
  • [1/4] cup plus 2 TB. extra-virgin olive oil
  • 2 large yellow onions, sliced
  • 5 cups water
  • 1 tsp. turmeric
  • 1 tsp. ground coriander
  • [1/2] tsp. ground cumin
  • [1/4] tsp. ground cinnamon
  • 2 cups basmati rice
  • [1/2] cup sliced almonds


Season both sides of whitefish with 1 teaspoon salt and 1 teaspoon black pepper.

In a skillet over medium heat, heat [1/4] cup extra-virgin olive oil. Add fish, and cook for 3 minutes per side. Remove fish from the pan.

Add yellow onions to the skillet, reduce heat to medium-low, and cook for 15 minutes or until golden brown and caramelized.

In a 3-quart pot over medium heat, add [1/2] of cooked onions, water, turmeric, coriander, cumin, cinnamon, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Simmer for 20 minutes.

Add basmati rice, cover, and cook for 30 minutes.

Cut fish into [1/2]-inch pieces, fluff rice, and gently fold fish into rice. Cover and cook for 10 more minutes.

Remove from heat, and let sit for 10 minutes before serving.

Meanwhile, in a small saucepan over low heat, heat remaining 2 tablespoons extra-virgin olive oil. Add almonds, and toast for 3 minutes.

Spoon fish and rice onto a serving plate, top with remaining onions and toasted almonds, and serve.

Tasty Tip
This recipe is hearty and satisfying, but if you want to make it a bit healthier, use brown basmati rice instead of white basmati rice. The brown rice also adds a nice, earthy flavor to the dish.

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