Sayadieh (Upside Down Fish & Shrimp Rice Pilaf)
Sayadieh is a cherished seafood dish that never fails to delight a crowd. This recipe in particular is a favorite of Chef Nadia’s family, and has her Palestinian mother-in-law’s personal spin on the traditional. The name is derived from the Arabic word for fisherman, paying homage to the “catch of the day” dishes that are favored all along the region’s coast. The versatility of Sayadieh makes it easily adaptable to the Pacific Northwest’s abundant seafood. Topped with fried nuts and parsley, and a zesty tahini sauce, this is a fitting tribute to family, homeland and seasonal eating. Plus the presentation is a real showstopper!Find Baharat Mshakaleh recipe here. Find Bakdonseeya sauce recipe here.
Ingredients
FOR THE SEAFOOD
- 1½ teaspoons fine sea salt, divided
- ½ teaspoon Baharat Mshakaleh
- 1 teaspoon ground cumin, divided
- ¼ teaspoon ground black pepper
- ⅔ cup olive oil, divided
- 2 pounds skinless white fish filets (halibut, or wild cod)
- ½ pound shrimp peeled, deveined
- 3 yellow onions, thinly sliced
- 2 tomatoes, thinly sliced
FOR THE RICE
- 2 cups basmati rice
- 4 cups warm water, for soaking
- 2 teaspoons fine sea salt
- ½ teaspoon Baharat spice mix
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
- 2⅔ cups low-sodium fish or vegetable stock
GARNISHES
- ¼ cup pine nuts, fried or roasted
- ¼ cup slivered almonds, fried or roasted
- 2 tablespoons parsley, chopped
Instructions
- Prep the seafood. Arrange the fish and shrimp in a shallow tray. Combine the spices for the seafood, and sprinkle the spices over the fish and shrimp, gently toss to coat. Set aside.
- Using a wide skillet, heat ⅓ cup olive oil. Add the seasoned fish in one layer and sear on each side for 30 seconds only. Once seared, take the fish out and set it aside. Add the seasoned shrimp to the same skillet and sear them for 30 seconds on each side. Set aside.
- Add the rest of the olive oil to the pan, heat slightly, then add the onions. Sauté the onions on medium heat, stirring them often, until they are translucent and slightly caramelized, about 12–15 minutes. Drain from the oil and set aside.
- While the onions are cooking, rinse the rice and soak in warm water for at least 15 minutes. Put the stock on to heat.
- Using a 6-quart cooking pot, arrange the sliced tomatoes on the bottom. Then arrange the seared seafood on top. Make sure to pour any liquid released from the seafood into the pot as well. Next, add the caramelized onions on top of the fish and spread evenly. Sprinkle the onions with any remaining salt or cumin.
- Drain the rice, and add the spices and mix well. Spread the seasoned rice evenly on top of the onion layer. Press down gently to level the rice.
- Pour the hot stock over the rice. It should come to ¼ inch over the rice.
- Put the pot over high heat just until the stock comes to a boil, then cover and reduce the heat to a simmer, and cook until the rice has fully absorbed the stock, about 30–40 minutes. Turn off the heat, and let the dish rest in the pot for at least 5 minutes.
- Here’s the tricky part! Remove the lid and place a large flat serving platter, preferably a couple of inches bigger than the rim of your cooking pot, on top. Carefully and using both hands, flip the pot and the serving platter together upside down. Let the Sayadieh settle for at least 5–10 minutes, then slowly lift your cooking pot.
- Garnish the dish with fried pine nuts, almonds and a sprinkle of chopped parsley. Serve it with Bakdonseeya sauce (recipe here).
Notes
Produced in partnership with The Pantry. thepantryseattle.com
