Auntie Nuha’s Sayadiyeh: Saffron Fish and Rice with Tahini and Toasted Nuts

Sayadiyeh: Arabic Fish and Saffron Rice with Tahini Sauce | Wandering Spice

Returning home to Washington, D.C. last month was wonderful for many reasons: catching up with family and friends, relaxing after a frantic work schedule, basking in American sale prices. Most importantly, it was a chance to finally learn how to make some of my family’s signature dishes – peeking over shoulders, asking questions, snapping photos and scribbling notes like a madwoman, mind you – that I’d been pining for, for years.

I’ve had an overwhelming response on Instagram to these recipes, and I’m excited to share the first of three with you today: my aunt Nuha’s famous sayadiyeh, fish and saffron-infused rice with tangy tahini sauce and golden toasted nuts.

Sayadiyeh: Arabic Fish and Saffron Rice with Tahini Sauce | Wandering Spice

Shortly before I left, Nuha kindly set aside an entire afternoon to teach me how to make her sayadiyeh. We invited the family over to my cousin Mona’s place (her daughter) and made a family affair of it.

Like maqloubeh, sayadiyeh is traditionally prepared by frying chunks of firm white fish and onions, then layering with rice, liquid and spices, and when cooked, inverting to create an upside-down pilaf. Nuha says she prefers to cook the fish and rice separately, then arrange in a platter, as it yields a more consistent result. She also does the extraordinary task of frying the fish with the skin on and bones in, then carefully removing them from each piece (see above – it’s an amazing effort!).

To simplify things, I’ve re-written this recipe to use de-boned, de-skinned filets of fish I purchased from our seafood market. If you prefer to do it Nuha’s way, have your fishmonger cut a whole fish into steaks. Wash them in water and lemon juice, then pat them down extremely well with paper towels to absorb any excess moisture before frying. Then, while still warm, peel off the skin and pick through all the bones.


When the fish is ready, it’s shallow fried until golden and set aside. It could be baked, but I highly recommend going all the way with this. Onions – two per cup of rice – are then fried in a few tablespoons of the fish frying oil, which adds an incredibly rich depth of flavor to the whole dish. When they too are golden, the rice is added, fried with the onions for a few minutes. Then, several cups of heady saffron water are poured over and let to simmer for 15-20 minutes, until absorbed.

A note on saffron: Nuha uses Lebanese saffron, pictured above, and lots of it. I mean, lots. She boils four heaped tablespoons of it in a small kettle (reserved, I learned, for saffron water). This variety is flavorsome, but is mostly for color. If using Spanish or Persian saffron, two big pinches should suffice, as it is much more intense in flavor.


After about 15-20 minutes of simmering, the rice should be fluffy, yellow and fragrant. A little tradition of my Teta’s was to place a clean, folded towel atop the pot when the rice was finished cooking. We did this of course, in her memory, and tended to a few things (making tea, setting the table), while it sat for a moment.

Nuha then spreads the rice into a wide serving dish and tops it with the cooked fish and a healthy few handfuls of fried (or toasted) pine nuts and slivered almonds. At the table, each person drizzles on their perferred lashing of tarator (tahini, lemon and parsley sauce), and promptly dives in.

Like most heirloom recipes, sayadiyeh requires practice to get just right. Each person’s version will taste a little different, given we all use local ingredients and cook in unique environments. I made it for the Australian Man last night and was pleasantly surprised at how it turned out, for a first solo attempt. Was it exactly like Nuha’s? No, but I’m happy to devote more time to getting there. It brought me back to our time together in the kitchen, though, which is perhaps what I was really hoping for.

Auntie Nuha’s Sayadiyeh: Saffron Rice with White Fish, Toasted Nuts and Tahini Sauce

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: Serves 10 with leftovers


  • 4 lbs fresh firm, meaty white fish filets, cut into 1.5-inch squares (such as rockfish or rockling, rather than cod which is too flaky)
  • 1/4 cup olive oil
  • 6 onions (or, two onions per cup of rice if reducing)
  • 3 cups long grain rice, rinsed well (Nuha uses Uncle Ben's but any white rice will work)
  • 6 1/4 cups water
  • 4 heaped spoons of saffron (if using strong Spanish or Persian saffron, two big pinches)
  • 1 cup pine nuts
  • 1 cup slivered almonds
  • 2 servings tarator (tahini) sauce


  1. Heat a wide frying pan over medium-high heat, and fill with 1/2" of oil.
  2. Working in batches (so as not to reduce the oil temperature), fry the fish pieces for 3 minutes on each side, until golden and cooked through. Place them on a paper-towel lined dish to to absorb excess oil and set aside. When all the fish is cooked, reserve 1/4 of the cooking oil.
  3. Transfer the cooking oil to a large pot on medium heat. Fry the onions, stirring often, until they start to turn golden brown.
  4. Meanwhile, bring 6 1/4 cups of water to a boil in a kettle or small saucepan. Add the saffron and reduce to a simmer 5 minutes.
  5. Add the rice, stirring to coat with the onions and oil, and fry 2-3 minutes.
  6. Strain the saffron water into the rice, stir, and bring back to the boil for 2-3 minutes on high.
  7. Cover and reduce to a simmer, for 15-20 minutes or according to package instructions.
  8. In a small saucepan, toast the pine nuts and almonds until golden brown. This can be done with or without a touch of oil. Remove from the heat immediately as they burn easily.
  9. When the rice is cooked, spread it in a serving bowl. Layer the fried fish on top, then sprinkle generously with the toasted nuts.
  10. Serve immediately, with plenty of tarator sauce and salad on the side.


This recipe serves 10 people with ample leftovers, but can easily be halved or scaled down to serve two. For two, use one cup of rice, two cups of water, one big pinch of saffron and about 800g / 2lb of firm white fish.

The fish in this recipe should be a firm, meaty white fish like rockling or rockfish. Cod and grouper are too flaky.

  • Rosa

    What a delicious combination! This dish looks and sounds mouthwatering.



    • Yasmeen

      Thanks, Rosa – I’m really happy to be sharing this one today. The dish and the person are both very dear to me!

  • Pamela @ Brooklyn Farm Girl

    This looks like so delicious and full of flavor, I can practically smell it! Yum!

    • Yasmeen

      Full of flavor it is – frying the fish and onions in the same oil is really what does it. Sounds a bit full on but the result is magic.

  • Cara @ Gourmet Chick

    Sounds like a great holiday and how lovely to take away some delicious family recipes from it.

    • Yasmeen

      Thanks, Cara, it really was an important trip, all around.

  • Hannah

    This is so important. This is so important. I’ve been getting my parents to email me some of my tastes of home. Love love. So happy for you. x

    • Yasmeen

      It felt important. I’d wanted to learn it for years! Glad you are doing the same – it’s imperative we collect and continue passing these recipes down.

  • Asha Shivakumar

    Looks so delicious. Such a nice party dish.

    • Yasmeen

      Great thinking, Asha. It’s great for parties since it serves 10 and can be made a bit in advance. We always served this at family get-togethers.

  • msihua

    Oh wow! This makes me feel like I want to eat the whole thing and make a separate batch for other people.. MmMmm

    • Yasmeen

      Not a bad idea… I’m taking the leftovers to work tomorrow… you snooze, you lose, husband!

  • Lisa the Gourmet Wog

    WOW that is a serious amount of saffron! Is Lebanese saffron as expensive as the Spanish variety? Looks fabulous!

    • Yasmeen

      No – that’s the catch. The Spanish and Persian saffrons are more exclusive, stronger in flavor and far more expensive. This Lebanese saffron does have a lovely fragrance but it’s mostly for color, so you can afford to use much more! If you have the higher quality Spanish/Persian kind, use just one nice big pinch for this huge batch.

  • Dixya Bhattarai RD

    anything with saffron taste delicious.

    • Yasmeen

      Agreed wholeheartedly.

  • Kiran @

    Excellent use of saffron! So floral and fragrant! This reminds me of Indian’s fish biryani!

    • Yasmeen

      Now that is something I’d love to learn how to make!

  • Anne @ Inhabited Kitchen

    Family recipes definitely matter.

    And thanks for being clear about the saffron – the amount had me blinking… and now I’m wondering what I’d find in the Middle Eastern and Indian stores in my area. I’m going to have to look for that. (Making notes about saffron…)

    • Yasmeen

      No problem! Your Middle Eastern or Indian store would have it. When you find it in the aisle, choose the one that is packaged ‘in bulk’ – i.e. not the one packaged in tiny pinches, which would be the Spanish or Persian kinds. Usually the type you need for dishes like this is packaged in little bags, in 1-cup amounts or so.

  • Mrs Mulberry

    Beautiful post Yasmeen and what a wonderful recipe. Seafood is the Favourite in our household, so will definitley be making this when we return home. I’m also hoping to bring back some Greek saffron too – so hopefully I can try it out in this beautiful dish. Thanks so much for sharing.

    • Yasmeen

      I’d love to know if you make it and how it turns out! Greek saffron would be ideal. The idea is for it to have enough flavor to infuse the rice, but really act as a rich colorant. You could definitely just use one pinch of Spanish saffron, here, too.

  • Christina Soong-Kroeger

    This looks lovely – I can just imagine how good this would take :)

  • Padaek

    Omg – this dish looks amazing! The top photo simply looks divine. wow.