levantine · dinner
Sayadiyeh fish and rice
Coastal Levantine fisherman dish: wild sea fish poached in saffron-thyme broth, served on rice cooked in the same liquid, finished with cold-pressed olive oil and pickled lemon. From the ports of Beirut and Latakia.
- Prep
- 20 min
- Cook
- 50 min
- Servings
- 4
- Difficulty
- intermediate
Steps
- 01
Bloom the saffron
8 minSoak the saffron in three tablespoons of warm water for eight minutes until the liquid turns deep amber. The bloomed saffron gives sayadiyeh its golden hue and floral depth.
- 02
Pan-fry the fish
8 minPat fish dry, season with salt and a pinch of dried thyme. Heat two tablespoons of olive oil, sear two minutes per side until golden but still raw inside. Set aside.
- 03
Build the broth
20 minIn the same pan add eight hundred millilitres of water, dried thyme, saffron infusion, salt. Simmer twenty minutes for a richly aromatic golden broth.
- 04
Cook the rice
22 minStrain the broth. Rinse the rice, cook with six hundred forty millilitres of broth and one tablespoon of olive oil, covered on low heat, eighteen minutes. Rest four.
- 05
Slice the pickled lemon
4 minSlice the pickled lemon into thin half-moons. Warm the remaining olive oil gently over low heat with the lemon slices for two minutes; the heat releases the citrus oils into the oil for the finish.
- 06
Finish and serve
6 minSlip the seared fish onto the rice, cover and steam six minutes to finish cooking. Plate, drizzle the lemon-infused olive oil over the top. The golden rice and white fish make the visual signature.
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Beef kofta and rice
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This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.