Sayadiyah Saudi

Eastern Province·Medium·35 min

A Gulf fish-and-rice dish where rice is cooked in a spiced, caramelised-onion fish broth, giving it a dark colour and deep seafood flavour. An Eastern Province Gulf-coast specialty.

Oil

Sayadiyah is a fish-and-rice dish of the Saudi Eastern Province Gulf coast. Rice is cooked in a spiced, caramelised-onion fish broth, which gives it a characteristic dark brown colour and deep seafood flavour. It is distinct from the sweet muhammar and reflects the Eastern Province's fishing heritage, where the catch (hamour, safi, or other Gulf fish) drives the cuisine. The caramelised-onion broth is the defining technique.

Dark, deeply savoury rice soaked in a rich, oniony fish broth, each grain carrying the sea, the fish tender on top. Eaten with a tangy sauce, it is briny, hearty and the Gulf-coast plate.

The fish is poached first to make the broth, then the onions are caramelised deeply in oil until dark brown, which both colours and flavours the broth. The rice is cooked in this dark, fish-onion broth, absorbing the colour and the deep flavour. The fish is fried separately and served on top. The deep caramelisation of the onions is the key; pale onions give a pale, bland result.

Variations

A spicier version adds more dried lime. Some use prawns alongside the fish.

On the Palate

Where Sayadiyah Saudi sits in the Saudi flavor cloud

Ingredients

Serves 6

How it's made

6 steps · 35 min

1
8 min
Poach 600g fish (hamour or any firm white fish) in 1 litre water with 1 onion and 2 cardamom pods 15 minutes; reserve the fish and strain the broth.
2
12 min
In a pot, fry 3 sliced onions in 4 tbsp oil until very dark brown and caramelised (not burnt), about 15 minutes.
Watch out
Fry the onions to a deep, dark brown, not just golden — that deep caramelization is what colors and flavors the whole dish; pale onions give a bland, pale result.
3
5 min
Add 2 tbsp tomato paste, 1 tsp cumin, 1 tsp coriander and 1 crushed dried lime; fry 2 minutes.
4
12 min
Pour in the fish broth; add 400g rinsed basmati rice and salt; simmer covered 18 minutes until the rice is dark and tender.
Watch out
Cook the rice in the dark fish broth until it takes on the color and turns tender — that stained rice carrying the onion-fish depth is the dish.
5
5 min
Meanwhile, fry the poached fish in oil until golden.
6
4 min
Mound the dark rice on a platter; top with the fish; serve with a tangy onion-sumac salad.