Entree: Egypt – Nubian Egypt – صيادية ➤ Sayadiyah (Spiced Egyptian rice cooked in fish stock topped with pan-fried fish and caramelized onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz (170 g) each (examples: grouper, snapper, cod)
- 2 cups (370 g) basmati or long-grain rice, rinsed and soaked 30 minutes
- 4 cups (960 ml) fish stock or water (see optional bones)
- Optional: 1 lb (450 g) fish bones or heads for homemade stock
- 1 cup (240 ml) vegetable oil for frying onions
- 2 tbsp (30 ml) vegetable oil for frying fish
- 3 large onions, thinly sliced, about 12 oz (340 g)
- 2 tbsp (30 g) tomato paste
- 1 medium tomato, chopped, about 5 oz (150 g)
- 2 cloves garlic, minced (about 0.212 to 0.282 oz (6–8 g))
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) turmeric
- 1 tsp (2 g) ground black pepper
- 1–2 tsp (2–4 g) baharat or 1 tsp (2 g) allspice + 1 tsp (2 g) cumin as substitute
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice, plus lemon wedges for serving
- 1/4 cup (15 g) fresh parsley or cilantro, chopped for garnish
- 1 tbsp (5 g) sumac for garnish (optional)

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each (examples: grouper, snapper, cod)
- 2 cups (370 g) basmati or long-grain rice, rinsed and soaked 30 minutes
- 4 cups (960 ml) fish stock or water (see optional bones)
- Optional: 1 lb (450 g) fish bones or heads for homemade stock
- 1 cup (240 ml) vegetable oil for frying onions
- 2 tbsp (30 ml) vegetable oil for frying fish
- 3 large onions, thinly sliced, about 12 oz (340 g)
- 2 tbsp (30 g) tomato paste
- 1 medium tomato, chopped, about 5 oz (150 g)
- 2 cloves garlic, minced (about 6–8 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) turmeric
- 1 tsp (2 g) ground black pepper
- 1–2 tsp (2–4 g) baharat or 1 tsp (2 g) allspice + 1 tsp (2 g) cumin as substitute
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice, plus lemon wedges for serving
- 1/4 cup (15 g) fresh parsley or cilantro, chopped for garnish
- 1 tbsp (5 g) sumac for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using fish heads/bones, place them in a pot with 5 cups (1.2 L) water, bring to a simmer and cook 20–25 minutes to make stock; strain and reserve 4 cups (960 ml) stock. Otherwise use prepared fish stock or water.
2. Heat 1 cup (240 ml) vegetable oil in a large skillet or pan over medium-high heat. Fry the sliced onions in batches until deep brown and very caramelized, about 20–30 minutes total; remove most of the onions leaving about 1/3 cup (about 80 ml) of the oil and 2–3 tbsp (30 to 45 ml) of browned onions in the pan. Reserve the rest of the fried onions for garnish.
3. In the pan with the reserved oil and browned onion bits, add garlic and sauté 30 seconds. Stir in tomato paste and chopped tomato and cook 2–3 minutes until the paste darkens and loosens.
4. Add ground spices (cumin, coriander, turmeric, baharat, black pepper) to the tomato-onion mixture and fry briefly until fragrant, about 1 minute.
5. Drain the soaked rice and add to the pan, stirring to coat grains in the spice-onion mixture for 1–2 minutes.
6. Pour in 4 cups (960 ml) hot fish stock (or water), add 1 tsp (5 ml) salt (adjust later), bring to a boil, then reduce heat to low, cover tightly and simmer until rice is just tender and liquid is absorbed, about 12–15 minutes. Remove from heat and let rest covered 5–10 minutes.
7. Meanwhile, pat fish fillets dry and season lightly with salt, pepper, and a pinch of turmeric. Heat 2 tbsp (30 ml) oil in a separate skillet over medium-high heat and pan-fry the fillets 2–4 minutes per side (depending on thickness) until cooked through and golden. Set aside.
8. Transfer the rice to a serving platter or keep in pan; arrange fried fish fillets on top. Scatter reserved caramelized onions over the fish and rice, drizzle with lemon juice, and garnish with chopped parsley or cilantro and sumac if using.
9. Serve immediately with extra lemon wedges and a simple salad or pickles.

1. If using fish heads/bones, place them in a pot with 5 cups (1.2 L) water, bring to a simmer and cook 20–25 minutes to make stock; strain and reserve 4 cups (960 ml) stock. Otherwise use prepared fish stock or water.
2. Heat 1 cup (240 ml) vegetable oil in a large skillet or pan over medium-high heat. Fry the sliced onions in batches until deep brown and very caramelized, about 20–30 minutes total; remove most of the onions leaving about 1/3 cup (about 80 ml) of the oil and 2–3 tbsp of browned onions in the pan. Reserve the rest of the fried onions for garnish.
3. In the pan with the reserved oil and browned onion bits, add garlic and sauté 30 seconds. Stir in tomato paste and chopped tomato and cook 2–3 minutes until the paste darkens and loosens.
4. Add ground spices (cumin, coriander, turmeric, baharat, black pepper) to the tomato-onion mixture and fry briefly until fragrant, about 1 minute.
5. Drain the soaked rice and add to the pan, stirring to coat grains in the spice-onion mixture for 1–2 minutes.
6. Pour in 4 cups (960 ml) hot fish stock (or water), add 1 tsp salt (adjust later), bring to a boil, then reduce heat to low, cover tightly and simmer until rice is just tender and liquid is absorbed, about 12–15 minutes. Remove from heat and let rest covered 5–10 minutes.
7. Meanwhile, pat fish fillets dry and season lightly with salt, pepper, and a pinch of turmeric. Heat 2 tbsp (30 ml) oil in a separate skillet over medium-high heat and pan-fry the fillets 2–4 minutes per side (depending on thickness) until cooked through and golden. Set aside.
8. Transfer the rice to a serving platter or keep in pan; arrange fried fish fillets on top. Scatter reserved caramelized onions over the fish and rice, drizzle with lemon juice, and garnish with chopped parsley or cilantro and sumac if using.
9. Serve immediately with extra lemon wedges and a simple salad or pickles.