How to make Sayyadiah -

Pomfrets marinated in a spicy mixture of cumin, peppercorns, garlic and lemon rind, grilled and served on a bed of flavoured rice.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Rice (चावल)

Cuisine : Lebanese

Course : Main Course Seafood

For more recipes related to Sayyadiah checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Coconut Fish Curry Mashli Gashi Haryali Fish Maash Pitika - SK Khazana


Sayyadiah Recipe Card


One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Sayyadiah Recipe

  • Pomfret 4

  • Rice soaked 1 1/2 cups

  • Olive oil 2 1/2 tablespoons

  • Onions chopped 2 medium

  • Cumin seeds 1/2 teaspoon

  • Black peppercorns 6-8

  • Garlic crushed 5-6

  • Lemon rind grated 1 teaspoon

  • Sea salt to taste

  • Lemon juice 4 teaspoons

  • Refined flour (maida) 1 cup

  • Fresh parsley chopped 2 tablespoons

  • Lemon cut into twists 2


Step 1

Heat two tablespoons of olive oil in a pan. Add chopped onion and sauté. In another pan dry roast cumin seeds, peppercorns and crushed garlic cloves. Put the spices in a mortar, add grated lemon rind, sea salt and pound with a pestle. Add half a tablespoon of olive oil and crush again.

Step 2

Drain and add rice to the chopped onions and mix. Add sea salt, three cups water and bring to a boil. Cover and let it cook. Clean the fish and make slits on both the sides. Apply the crushed spices on both sides and sprinkle lemon juice. Let it marinate for about thirty minutes.

Step 3

Take refined flour in a plate and roll the fish in it. Heat olive oil in a grill pan and place the fish on it. Dribble some olive oil on top. Cook, turning sides so that both the sides are evenly done. To serve place the rice on a plate, sprinkle some parsley over it. Place the fish on top and serve garnished with lemon twists.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.