Healthy Hammour Sayadieh with Brown Rice and Caramelised Onions
Sayadieh is a beloved coastal dish: fish over spiced rice with deeply browned onions. The healthier version uses less oil, brown rice, and grills the fish instead of frying it.
In-article ad space
The healthy swaps
- Grilling instead of frying saves about 150 kcal per serving
- Brown rice: more fibre
- Caramelised onions with just one spoon of oil
Hammour Sayadieh
20 minPrep
40 minCook
4Servings
490kcal
Ingredients
- 500 g hammour fillets
- 2 cups brown rice, soaked
- 3 onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp cumin + 1 tbsp ground coriander
- 3 cups fish stock or water
- Lemon and salt
Method
- Season fish with cumin, salt and lemon; bake 10 minutes.
- Caramelise the onions in oil over medium heat for 15 minutes until golden brown.
- Add half the onions to the rice with stock and spices; cook 35 minutes on low.
- Spread the rice on a platter and top with the fish and remaining onions.
Heavy-bottomed pot for riceAffiliate link — costs you nothing extra and supports the blog
Check price
Tip
Caramelise onions patiently over medium heat — high heat burns them and turns them bitter.
Frequently asked questions
Can I use a fish other than hammour?
Of course — any firm white fish suits sayadieh.
Why aren't my onions turning brown?
They need patience and medium heat, about 15 minutes. Don't raise the heat or they burn outside without caramelising.
Can I make it with white rice?
Yes, cooking time drops to about 20 minutes. Brown rice just has more fibre.
You might also like 😋
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.