Sayadieh (Arabic:صيادية) is a seasoned fish and rice dish from the Middle East, made withcumin and other spices, as well as fried onions. The spice mix is calledbaharat in Arabic and its preparation varies from cook to cook but may includecaraway,cinnamon, cumin andcoriander.[1][2][3]
Historically, it was a fisherman's meal originating on the Mediterranean coast ofSyria andLebanon, but the dish can now be found throughout the Middle East.[4] It is a staple of coastal cities in theArab world.[5]
Several variants of the meal exist, but most variants involve a sauce prepared with fried onions. Depending on the degree of caramelization the sauce can range from light brown to a deep black with a strong, pungent taste. The rice is often colored by cooking it with caramelized onion. The dish can be made with a variety of fishes, but usually firm, white fishes, such ashaddock orcod are preferred.[7] Entire fishes are used, and the fish head and bones are often used to produce stock and flavor the rice and the sauce. The dish is garnished with sliveredalmonds and toastedpine nuts, as well as fried onions.[8]
Sayadieh is a common dish in the coastal cities of the Levant on the Mediterranean sea.[9] It is often paired with Levantinetarator sauce.[10][11]
In the coastal cities ofJaffa,Akka, andHaifa, sayyadiyeh is a "favorite" and is traditionally made by pan-frying whatever fish is caught in the day and plating it next to rice.[12][13]
In theGaza Strip, traditionalsayadiyya is made using sea bass orguitarfish, but any white fish may be used.[14][15] Some versions of Palestinian sayadieh are made into a "maqluba" by layering it with vegetables and onions then flipping upside down.[15][16][17][9]
Sayadiya is also a staple dish inAqaba,Jordan's only coastal city on theRed Sea.[11] It is made from spiced rice and onions cooked in fish broth, and often served to guests or in special occasions.[18][19][20]
Egyptian sayadiya is a dish comprising rice that usually accompanies fish, made with caramelized onions and aromatic spices.[24][25] Sayadiya is a staple accompaniment to seafood dishes throughout Egypt, especially in coastal regions where fishing is integral to the local economy and culture.[26]
The rice is typically Egyptian short-grain rice. It is mixed with caramellized onions and spices.[26][27]
Sayadieh is the regional dish of the city ofTabuk, it's made with caramelized onions and brown rice prepared in fish broth that are served with the fish.[28][29]
^"العقبة.. ثغر الأردن الضاحك للبحر الأحمر" [Aqaba... Jordan's smiling gateway to the Red Sea].Al Jazeera Documentaries (in Arabic). 5 Nov 2025. Retrieved24 December 2025.
Media related toSayadieh at Wikimedia Commons
