Prep time


Cook time


Sayadieh is a Lebanese dish featuring fish with rice and onions. It’s a hearty meal and full of healthy ingredients.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 2½ tbsp Olive Or Vegetable Oil

  • 3½ Onions (thinly sliced)

  • 1 tsp Cumin Powder

  • ½ tsp Turmeric Powder

  • ½ tsp Cinnamon Powder

  • 1½ tsp Salt

  • ½ tsp Black Pepper Powder

  • 4 cup Water (divided)

  • 1 tbsp Tomato Paste (heaped)

  • 2 cup Sunwhite Medium Grain Rice (soaked for 20 minutes and rinsed)

  • 2 tbsp Olive Or Vegetable Oil

  • 1½ pinch White Fish Like Cod, Snapper, Halibut, Hammour (filleted, skin removed and cut into large pieces (probably 5-7 pieces))

  • 1 tsp Cumin Powder

  • ½ tsp Paprika Powder

  • 1 pinch Salt And Pepper (each)

  • Toasted Pine Nuts Or Almond Slivers

  • Parsley (chopped)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Sayadieh


  • Sizzle up some oil in a big pot over medium high heat, then toss in the onions to caramelize them to a deep golden brown. Keep stirring occasionally and get ready to be dazzled in 10-15 minutes.

  • Scoop out the onions and save a generous handful for topping your rice. Blend the remaining caramelized onions with water, cumin, turmeric, cinnamon, salt and pepper, and tomato paste until it forms a dreamy thick sauce.

  • Pour this dreamy sauce into the same pot you used for the onions, add more water and rice, and make sure to submerge the rice with liquid by about 1/2 inch. Get ready to bring it to a boil.

  • After boiling, cover the pot tightly with a lid and let it cook for 15-20 minutes on low heat. Once the water is all absorbed, take it off the heat and let it steam for 10-15 minutes without lifting the lid. Meanwhile, let's make some fish.

  • Heat up the skillet with some oil, mix the spices for the fish fillets, and sprinkle them evenly on both sides of the fish. Add the fish to the sizzling skillet and cook it for a few minutes on each side until it's white and flaky and cooked to perfection.

  • Place all the rice in a serving platter, making a bed of rice. Add the cooked fish on top, and garnish with plenty of toasted nuts, chopped parsley, and the caramelized onions from the first step that you set aside.

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