The Arab East’s coastline has given Arab cuisine Saya dia, a dish of delicately spiced fish pieces fried with onions and spices that are baked over rice. Similar to a fish pilaf, Sayadia is also referred to as “fisherman’s food.” This version
of Sayadia is found in Saudi Arabia. Although I have eaten it in a number of restaurants throughout the Arab Gulf, the Saudi type is my favorite because of the use of garlic and the touch of hot cayenne. Also, in this version the fish
fillets are fried in butter and not in the standard olive oil, which gives the dish a unique taste. What makes this dish very Gulf-like is the use of hamour, the favored fish in the region. However, other white fish will work just as well.

Serves 4 to 6

PREP TIME: 20 minutes
SOAKING TIME: 5 minutes
COOKING TIME: 1 hour

INGREDIENTS

• 1 lb (500 g) grouper (hamour) fillet, cut into 3 to 4-in (7.5 to 10-cm) pieces (substitute tilapia, haddock, flounder, Kingfish or other white firm-fleshed fish)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 6 tablespoons (3/4 stick/85 g) butter
• 1 large onion, minced
• 2 cloves garlic, crushed to a paste
• 1/2 cup (50 g) pine nuts
• 1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• 1 teaspoon salt
• Generous pinch of ground red pepper (cayenne)
• 2 cups (500 ml) water

INSTRUCTIONS

1. Sprinkle the fish with the black pepper and cumin and set aside.
2. Melt the butter in a medium skillet over medium heat. Sauté the fish for 6 minutes, turning over once. Remove the fish with a slotted spoon and set aside. (Do not discard the butter.)
3. Preheat the oven to 350°F (175°C).
4. In the same skillet, adding a little more butter if needed, sauté the onion, garlic, and pine nuts over medium-low heat for 10 minutes.
5. Add the rice and stir continuously for 1 minute.
6. Stir in the salt, ground red pepper, and water and bring to a boil.
7. Transfer the mixture into a greased 2-quart (2-liter) casserole dish and arrange the fish evenly over the top.
8. Cover and bake for 40 minutes, or until the rice is cooked.
9. Remove the cover during the last 10 minutes of baking.
10. Serve hot from the casserole.