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Sayyadieh with Rice

  • people
  • mins


  • 1/6 Cup of Vegetable Oil
  • 2 Tablespoons Lemon Juice
  • Salt and Pepper (According to Taste)
  • 1 Tablespoon of Mixed Arabic Spices
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Paprika


  • 8 Fish Fillets
  • 2 Tablespoons of Vegetable Oil
  • 4 to 5 Medium Onions Cut into Slices
  • 4 Cups of Fish Stock
  • 1 Knorr Chicken Stock Cube
  • Salt and Pepper (According to Taste)
  • 2 Tablespoons of Mixed Arabic Spices
  • 1 Teaspoon of Cumin
  • 2 Cups of Short Grain Rice
  • 1 Cup of Long Grain Rice
  • ¼ Cup of Roasted Pine Nuts
  • ¼ cups of Wallnuts chopped (F50)
  • ¼ Cup of Roasted Almonds
  • Step 1
    Wash both kinds of rice together and let stand in warm water for 20 minutes then strain well and set aside.
  • Step 2
    Mix all fish seasoning ingredients together and season fish fillets until well covered with seasoning. Heat oven to 180c degrees. Place fish fillet on oven tray brushed with little oil, and grill for 15 minutes or until fish is cooked.
  • Step 3
    In 3 tablespoons of vegetable oil cook the onions until golden brown and set half of the onion quantity aside.
  • Step 4
    Place rice in a pot with remaining onions, add the salt, black pepper, mixed spices, cumin, and Knorr chicken stock cube, and stir together. Add the fish stock and let cook for 20 to 30 minutes until all the stock is absorbed and the rice is cooked.
  • Step 5
    Arrange the rice in a serving dish, sprinkle with the remaining onions and top with the fish fillets. Garnish with toasted pine nuts & walnuts and almonds.
  • Step 6
    Serve this dish with tahini salad or tajine.

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