Sayadieh, Lebanese fish with caramelised onion rice
Cumin spiced fish on a bed of rice stained deep brown by slow cooked onions, with a lemony tahini sauce.
- Time1 hr 15
- LevelMedium
- Costabout £2.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 3 tbsp of the oil in a large wide pan over a medium heat. Add the onions and 1/2 tsp of the salt and cook for 35 to 40 minutes, stirring often, until very dark golden brown, sweet and sticky. Do not rush this, the colour is the flavour.
38 min 20 s - 2
Meanwhile, rub the fish with 2 tsp of the cumin, the coriander and 1 tsp salt. Leave for 15 minutes.
15 min - 3
Lift out half the onions and set aside. Add the rest of the cumin, the cinnamon and the rinsed rice to the pan and stir for 1 minute. Pour in the 600 ml water, add the remaining 1/2 tsp salt, cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave covered for 10 minutes.
25 min - 4
Heat the remaining 2 tbsp oil in a non stick frying pan over a medium high heat. Fry the fish for 2 to 3 minutes each side until just cooked and golden.
5 min - 5
In a dry pan, toast the pine nuts for 2 minutes until golden.
- 6
Whisk the tahini, half the lemon juice, the garlic and the cold water to a smooth sauce.
- 7
Fluff the rice and pile onto a platter. Top with the fish, the reserved onions and the pine nuts. Scatter with parsley and serve with the tahini sauce and the rest of the lemon juice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.