Sayadieh Yanbuawiya (Red Sea Yanbu Caramelized-Onion Spiced Fish & Rice with Tahini) – Authentic Saudi Arabia Recipe
From the Red Sea port of Yanbu: flaky fish over deeply savory onion-infused basmati rice.
- Country of Origin
- 🇸🇦 Saudi Arabia (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Crisp-seared Red Sea grouper or snapper fillets, Mahogany caramelized-onion rice, Toasted almonds and pine nuts, Toasted cumin, Coriander
Ingredients for Sayadieh Yanbuawiya (Red Sea Yanbu Caramelized-Onion Spiced Fish & Rice with Tahini) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-seared Red Sea grouper or snapper fillets, prepped into bite-sized pieces
- 1.5 cups mahogany caramelized-onion rice, washed and trimmed
- 1 cup toasted almonds and pine nuts
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin
- 1.5 tbsp traditional Saudi Arabia seasoning (coriander, cinnamon, black lime, tangy tahini-lemon sauce)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and toasted cumin until golden.
- Add coriander, cinnamon, black lime, tangy tahini-lemon sauce along with crisp-seared Red Sea grouper or snapper fillets and mahogany caramelized-onion rice, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with toasted almonds and pine nuts.