Sayadieh

Ingredients

Instructions

1. 1

   Rinse the rice in several changes of cold water until the water runs mostly clear, then drain well. Season the fish with salt, black pepper, cumin, cinnamon, and lemon juice. Let it stand while you start the onions; this short seasoning time is enough for a delicate fillet and keeps the schedule within 45 minutes.

2. 2

   Heat 25 ml of the olive oil in a wide saucepan over medium to medium-high heat. Add the sliced onions and cook, stirring often at first and then more frequently as they darken, until deeply caramelized, rich brown, and sweet, 12-15 minutes. Do not let them burn; the characteristic color and flavor of sayadieh come from dark onions, not scorched ones.

3. 3

   Scoop out about one-third of the caramelized onions and reserve for garnish. To the pan with the remaining onions, add the rice-base cumin, cinnamon, coriander, and turmeric; stir for 20-30 seconds until fragrant. Add the drained rice and stir for 1 minute so each grain is coated with the onion mixture.

4. 4

   Pour in the hot fish stock or water and add the rice-base salt. Bring to a boil, then reduce to low, cover tightly, and cook for 12 minutes. The liquid should be absorbed and the rice just tender.

5. 5

   While the rice cooks, heat the remaining 10 ml olive oil in a nonstick skillet over medium heat. Add the fish fillets and cook gently for 2-3 minutes per side, depending on thickness, until just opaque and beginning to flake. Avoid overcooking; the fish will stay juicier if removed as soon as it flakes under light pressure.

6. 6

   In the same skillet, add the pine nuts and toast for 1-2 minutes, stirring constantly, until golden. They color very quickly, so remove them promptly.

7. 7

   Turn off the rice and let it rest, covered, for 5 minutes. Fluff gently with a fork. Fold in half of the reserved caramelized onions for extra sweetness through the rice if desired, or keep all of them for topping.

8. 8

   Spoon the rice onto a serving platter or two plates. Top with the fish, the remaining caramelized onions, toasted pine nuts, and chopped parsley. Serve immediately with lemon wedges for squeezing over the top.

Nutrition per serving

Notes

• •Cod, haddock, halibut, sea bass, or any other firm white fish work well; choose fillets about 2-3 cm thick for even cooking.
• •If you want a deeper, more traditional brown color, let the onions go quite dark, but lower the heat if any bitter smell develops.
• •For cleaner fish flavor, use light fish stock; for a softer profile, water is perfectly acceptable and traditional in many home versions.
• •Serve with a simple tahini salad or plain yogurt with cucumber on the side if desired.

Background