Egyptian Sayadeya (Fish and Rice)

About This Recipe

Sayadeya, meaning fisherman's dish, is a coastal Egyptian specialty most associated with Alexandria and Port Said, where fresh catch is simmered with rice cooked in a broth built almost entirely from slowly caramelized onions. The onions are cooked down for far longer than in most rice dishes -- sometimes close to an hour -- until they turn a deep mahogany brown and nearly dissolve, giving the broth a natural sweetness and depth that replaces the need for many other spices. Fish, typically a firm white variety like grouper or snapper, is first fried until golden, then either served alongside the rice or its pan drippings are used to flavor the cooking liquid, depending on the household. The onion broth, tomato paste and a warm blend of cumin and cardamom color the rice a deep amber-brown, distinct from the bright orange-red of tomato-based rice dishes elsewhere in the region. Served with the fried fish on top or alongside, sayadeya is a dish that rewards patience with the onions above all else, and remains one of the signature dishes of Egypt's Mediterranean coast.

Ingredients

Serves 5

• 700 gfirm white fish fillets(such as grouper or snapper)
• 1 tspground cumin(for the fish)
• 1 tspfine sea salt(for the fish)
• 4 tbspvegetable oil(divided)
• 4large onions(thinly sliced)
• 2 tbsptomato paste
• 2 cupslong-grain rice(rinsed)
• 3 cupsfish or vegetable stock
• 1 tspground cumin(for the rice)
• 0.5 tspground cardamom
• 1.5 tspfine sea salt(for the rice)
• 0.25 cuptoasted slivered almonds(for garnish)

Instructions

1. 1

   Season and fry the fish

   Season fish fillets with cumin and salt. Heat 2 tablespoons oil in a skillet over medium-high heat and fry the fish until golden and cooked through, about 4 minutes per side. Remove and set aside.

2. 2

   Caramelize the onions

   In a heavy pot, heat remaining oil over medium-low heat. Add onions and cook slowly, stirring often, until they turn a deep mahogany brown, 40 to 50 minutes.

   Resist raising the heat to speed this up -- rushed onions turn bitter, while slow-cooked onions develop the sweet, nutty flavor sayadeya depends on.

3. 3

   Build the broth

   Stir in tomato paste and cook 2 minutes, then add stock, cumin, cardamom and salt for the rice. Bring to a boil.

4. 4

   Cook the rice

   Add rice to the broth, stir once, then reduce heat to low, cover, and cook 18 to 20 minutes until the rice is tender and the liquid is absorbed.

5. 5

   Rest and serve

   Let the rice rest covered for 5 minutes, then fluff. Serve topped with the fried fish and toasted almonds.

Variations

• •

  Shrimp sayadeya: substitute shrimp for the fish, added at the very end since they cook much faster.

• •

  Spicier version: add a pinch of cayenne or a chopped green chile to the onion broth.

• •

  Whole fish presentation: fry a whole small fish instead of fillets and serve it whole atop the rice for a more traditional presentation.

Storage

Refrigerate rice and fish separately up to 2 days; reheat rice with a splash of stock on the stove and warm the fish gently in a covered pan to avoid drying it out.

Frequently Asked Questions