Lebanese Fish Risotto (Sayadieh): A Warm Hug on a Plate
Published on July 31st, 2025
Intermediate
There are dishes that feel like home from the very first bite. Sayadieh, also known as Lebanese fish rice, is exactly that kind of recipe. Golden, fragrant rice cooked in caramelised onion-infused broth, topped with perfectly pan-seared white fish and a generous sprinkle of toasted nuts. It's simple, comforting, and deeply satisfying—like a hug from someone who knows just what you need.
This version is inspired by a home-cooked classic, a simplified take on the sayadieh recipe passed down from mother to daughter. It brings together everyday ingredients to create a dish that tastes anything but ordinary.
What Is Sayadieh?
Sayadieh (or sayadiyeh, depending on the spelling) is a traditional Lebanese fish and rice dish that’s all about depth of flavour. Think of it as a Middle Eastern cousin to risotto—only it’s not as creamy, and the magic comes from caramelised onions and aromatic spices instead of dairy.
This Lebanese fish risotto recipe gets its signature golden colour from blending slow-cooked onions into a flavour-packed broth that the rice is then cooked in. The result? Rich, savoury grains that hold their shape but melt in your mouth.
Why You'll Love This Sayadieh Recipe
• Comforting but elegant enough for a dinner party
• Naturally gluten-free and full of whole ingredients
• Elevated with almond and pine nut dukkah-style crunch
• Packed with aromatic cumin and sweet onion flavour
This is the kind of dish you’ll want to serve straight from the pan, surrounded by friends, with lemon wedges ready for that final zingy touch.
Ingredients (serves 4)
- Basmati rice
- Extra virgin olive oil
- Loads of onions (they're the real MVP)
- Vegetable stock cubes (gluten-free, if needed)
- Ground cumin & black pepper
- Butter or ghee
- Pine nuts & flaked almonds
- White fish fillets (like haddock or cod)
- Fresh coriander & lemon
Instructions:
- Rinse 400g basmati rice under cold water until clear, then soak in salted water for 30 minutes. This helps the grains cook evenly and stay fluffy.
- While the rice is soaking, heat 125ml olive oil in a large pan. Fry 600g sliced onions for 15–20 minutes, stirring often, until deeply golden. This is where the flavour begins!
- Bring 1 litre of water and 2 veggie stock cubes to a boil. Add the onions (with their oil), 1/2 tsp cumin and 1/2 tsp black pepper. Simmer 10 minutes, then blend until smooth.
- Add drained rice to the boiling stock. Cover, simmer on low heat for 10 minutes. If needed, splash in some extra hot water to keep it moist (not wet). Turn off the heat and let it steam under a towel-wrapped lid.
- In a small pan, melt 25g butter or ghee. Toast 30g pine nuts and 30g flaked almonds until golden. These crunchy toppings are the soul of this sayadieh fish recipe with nuts.
- Season the fillets and cook them skin-side down in a hot pan with 2 tbsp olive oil. After 3–4 minutes, flip and finish cooking until tender and flaky.
Serving Suggestions
Spoon the rice onto a platter, nestle the fish fillets on top, and finish with the toasted nuts, fresh coriander leaves, and lemon wedges. Every bite of this Lebanese fish rice dish is a journey of textures and flavours: crispy skin, creamy rice, toasty crunch, and citrus lift.
Final Thoughts
Sayadieh is one of those dishes that connects people across generations and continents. It’s humble, yes, but layered with love, memory, and spice. Whether you grew up with it or are discovering it for the first time, this Lebanese fish risotto recipe is here to warm your table and your heart.
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