Samak bil Sayadieh

Name: Samak bil Sayadieh
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Emirati
Ingredients: 4 hammour fillets (or sea bass); 2 cups basmati rice; 3 large onions, thinly sliced; 3 cups fish stock; 2 tsp bezar spice; 1 tsp turmeric; 1 tsp cumin; 1/2 cup vegetable oil; 3 dried limes, pierced; Salt to taste; Fresh cilantro and lemon for garnish

Emirati Fisherman Rice

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

A fragrant Emirati fisherman's dish of spiced hammour fish served on golden rice cooked in caramelized onion and fish stock, reflecting the UAE's pearl diving heritage.

Nutrition & Info

Protein 17.8g

Carbs 40.4g

Fat 12.7g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Ingredients

4 hammour fillets (or sea bass)
2 cups basmati rice
3 large onions, thinly sliced
3 cups fish stock
2 tsp bezar spice
1 tsp turmeric
1 tsp cumin
1/2 cup vegetable oil
3 dried limes, pierced
Salt to taste
Fresh cilantro and lemon for garnish

Instructions

1
Slowly caramelize the sliced onions in oil for about 20 minutes until deeply dark brown, then remove half for garnish and blend the remaining onions into the fish stock.
2
Season the fish fillets with bezar, turmeric, salt, and cumin, then pan-fry for 3 to 4 minutes per side until golden and cooked through.
3
Cook the rice in the onion-enriched fish stock with dried limes for about 18 minutes on low heat until all the liquid is absorbed and the rice is fluffy and golden.
4
Present the golden rice on a large platter, place the fried fish on top, and garnish with the reserved caramelized onions, fresh cilantro, and lemon wedges.

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Did You Know?

This dish was traditionally prepared by pearl divers' wives who would make it as a celebratory meal when the men returned safely from their dangerous months-long diving expeditions.