Description
Sayadeya Rice is a traditional Egyptian seafood side dish made with deeply browned onions, cumin, and rice simmered to a rich brown hue. Aromatic, savory, and slightly smoky, it’s the perfect companion to grilled or fried seafood.
Ingredients
- 3 tablespoons neutral oil (vegetable or avocado oil)
- 2 medium yellow onions, finely diced
- 2 cups short or medium grain rice (Egyptian rice, Calrose, or sushi rice), thoroughly washed and drained
- 1 tablespoon tomato paste (optional)
- 1 teaspoon ground cumin
- 2 teaspoons Diamond kosher salt or 1 teaspoon table salt
- 2½ cups water or seafood stock
Instructions
- Heat oil in a heavy-bottomed pot over medium-high heat for 2–3 minutes.
- Add diced onions and cook about 8 minutes until softened.
- Continue cooking, stirring frequently, until onions are deeply browned with lightly charred edges, about 15 minutes more.
- Add cumin, salt, and tomato paste (if using). Cook 3 minutes to toast spices.
- Add washed rice and stir to coat. Toast for 5 minutes.
- Pour in water or seafood stock, stir once gently.
- Bring to a boil, reduce heat to low, cover tightly, and simmer 20 minutes.
- Fluff gently with a fork, cover slightly ajar, and rest 10 minutes before serving.
Notes
- Deep onion browning is key for authentic color and flavor.
- Do not stir while simmering to prevent stickiness.
- Resting ensures fluffy texture.
- Reheats well with a sprinkle of water.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 serving (about 1/5 recipe)
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
