Samak bil Sayadieh — Print Recipe

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.

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.

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.