Sayedeye (Fish with Rice)


  • For the rice:

2 kg of roast fish

2.5 cups Basmati rice or long grain rice

2 large onions, diced

Salt, to taste

¼ teaspoon black pepper

½ teaspoon ground cumin

1 teaspoon fish spice

1  teaspoon ground coriander

3 tablespoons olive oil

6 cups water to make the fish stalk

1 onion for the fish stalk


  • For the fish:

Salt, to taste

¼ teaspoon black pepper

½ teaspoon cumin

1 teaspoon seasoning fish

1 teaspoon ground coriander

2 tablespoons olive oil

1 lemon, sliced

2 bay leaves


  • Marinate the fish with spices and oil. Place the lemon slices on the fish. Place in the oven in a temperature of 200 ° C and from above on low heat. Keep in the oven for about 20 minutes or until it reaches the inside.


  • Remove the fish skeleton and put it in a pot with the onion, bay leaves and lemon. Add the water and bring to boil then simmer till the water thickens a little bit.


  • Wash the basmati rice well and if you are using long grain rice, soak it in boiling water for 30 minutes.


  • Fry the diced onion in oil until it turns golden and make sure it doesn’t burn.


  • Add the spices and fry for a minute than add the rice and fry for two minutes then add the broth with a sieve on top of the rice. When it boils, lower the heat to the lowest possible under the pot and cover it with the lid. Don’t open till after 20 minutes. Turn the rice with a fork to avoid breaking and lumping.


  • Serve with fried pine nuts or julienned fried onions and the fish on top of the rice.



Fish will taste better if marinated for at least 30 minutes in the fridge or overnight.


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