Sayadiyah (Fish and Rice) –صيادية مع بصل محمر
July 25, 2010 by lamyaalmas
You will love the taste of the deep fried onions that is the secret in this recipe. My husband loves this fish and rice dish with the tahini and yoghurt sauce.
You will need:
1) 1 cup of rice (just washed and not soaked) )
2) 2 7 oz. salmon steaks (you can really use any kind of fish that will hold up and not crumble or break)
3) 1 onion thinly sliced, covered in flour and deep fried until well browned (be careful that you do not burn it)–once the onion slices are browned let them cool and then grind them (you can use a mortar and pestle) and add one cup of warm water to the mix, a pinch of ground cloves and a pinch of ground coriander.
4) few cloves (2-3)
5) few pods of cardamon (2-3 just cracked open)
6) 2 tsp of ground cumin
7) 1/2 tsp of black pepper
8) 2 tsp of ground coriander
9) 3 cloves of garlic finely minced
10) 3 tblsp of Olive Oil
11) salt to taste
12) one medium onion diced
13) 1 small tomato finely chopped
14) 1/2 tsp of tomato paste
15) salt to taste
Cut the salmon steaks–each steak into three pieces. Mix inhalf of the cumin, coriander, black pepper, garlic and add salt to taste. Cover the steaks well. Place a pot on medium heat and add the Oilive Oil,and fry the fish just until it is well browned on each side (it does not need to be thorougly cooked through, it will cook with the rice as well). Take it out and put on a plate.
In the same oil (if you do not have any left after frying the fish add about 3 tblsp more). Fry the onions until golden brown with the garlic. Then add the rest of the spices, tomato, and the tomato paste. Let cook until the tomatoes have melted into the sauce.
Return the fish and layer onto the sauce in the pot. Add the rice and pourthe deep fried onion mix and add about 1/2 cup of water for the rice to cook. Gently mix with a spoon (GENTLY or else you will break the fish and your dish won’t look nice during presentation).
Cover and cook under low heat until all the water is absorbed and the rice is cooked.
Serve on a platter with this sauce:
Mix 2 tblsp of tahini paste, with 2 tblsp of yoghurt, 1/4 cup of water, 1/4 cup of white vinegar, salt to taste. Mix well and enjoy with this fish dish.
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Posted in Fish, Rice, Yemeni Dishes | 5 Comments
A Yemeniyah's Recipes 
I will defininetly try this version of Sayadieh. It is quite different than my mom’s, not sure if it’s a regional difference (she is from Aden; Sheikh Othman/Tawahi–she moved with my dad 35 yrs ago). She’d used salmon and/or samek darek (which I believe is close to shark fish; white flesh) which she coated with a red pepper chili garlic sauce that was mixed with some curry then fried. She always cooked the rice separetly from the fish. She would cook the rice and then put the fried fish on top of it, and then layered the fried onions, potatoes, and green chilis on top–the spiced oil would ooze down into the rice, flavoring it. The tahina sauce with this dish is different, will definetly give it a try :-) I’m used to having this dish with Thafaya (homemade soaked dried red pepper mixed with garlic, fresh tomatoes and paste, salt, and sometimes curry, which is then heated up in the same oil used to fry the fish–yummy) or ouchar (homemade sun pickled spicy lemons).
Thank you so much for sharing all your great recipes!! I can’t Thank you enough!! You have definetly been an inspiration for me to continue cooking the food I grew up with and love so dearly. Sharing these dishes with my family means a lot to me and importantly, it helps to pass on a delicious culinary tradition.
Thank you again sister and God bless :-)
This one is my favorite. It is not your typical Sayadiyyah and I did not learn it in Yemen. I had a neighbor–Yemeni but born and brought up in Saudi–she gave me this recipe to try and i loved it. It is one of my husband’s favorite as well. They have many Sayadiyyat in Yemen, and I know the one your mum makes they call it in Aden “Sayadiyyah Hindiyyah” [because it was adopted from the Indians in Aden]. My mother makes it all the time. I am waiting to go back so she can teach me how to perfect it, so i can post it here for you all.
You’re very welcome. Thank you for always commenting on the recipes and sharing your experiences :D
my husband loves fish a lot and he keep telling me about how the fish and rice was so good in yemen, he is from aden,sheikh othman ,and i am from indonesia , so i dont know how to cook what he said, but i found your blog and i tried many of your recipe and he loves it, so i definitely will try this recipe,
thank you so much for sharing your recipe sister,
[…] use these in dishes like the Shurbah in Ramadhan [insha Allah will be posting soon], Zurbiyan, Sayadiyyah, Kabsat Shrimp. It’s nice to have it on hand when you need it rather than having to go […]
thank you very much for the recipe