Sayadieh

Sayadieh is the great fish dish of the Lebanese coast, its name derived from the Arabic word for fishermen. Whole white fish is fried, then its cooking oil is used to caramelise vast quantities of onions before they simmer into a fragrant spiced broth that cooks the rice to a golden, cumin-scented finish. The dish is served topped with the fish, toasted pine nuts, and a squeeze of lemon.

Serves: 4

Ingredients

• 800g (1¾ lb) firm white fish fillets (sea bass or cod), skin on
• 4 large onions (about 800g / 1¾ lb), thinly sliced
• 300g (1½ cups) long-grain white rice, rinsed
• 750ml (3 cups) fish or vegetable stock
• 60ml (4 tbsp) olive oil
• 50g (3 tbsp) toasted pine nuts
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp turmeric
• 1½ tsp salt
• 2 lemons, one juiced, one cut into wedges
• Fresh flat-leaf parsley to garnish

Instructions

1. Season fish fillets with salt and ½ tsp cumin. Heat 3 tbsp oil in a wide pot over medium-high heat and fry fish for 3–4 minutes per side until golden. Remove and set aside.
2. Add the remaining oil to the same pot. Add sliced onions and cook over medium heat, stirring occasionally, for 25–30 minutes until deeply caramelised and mahogany in colour.
3. Reserve half the caramelised onions for serving. To the remaining onions add all the spices, stir for 1 minute, then pour in the stock. Bring to a boil.
4. Add the rinsed rice, stir once, then reduce heat to low. Cover tightly and cook for 15 minutes.
5. Nestle the fried fish fillets on top of the rice, cover, and cook a further 5 minutes until fish is heated through and rice is tender.
6. Squeeze lemon juice over the fish and rice. Serve topped with reserved caramelised onions, toasted pine nuts, and fresh parsley, with lemon wedges alongside.

Cook's Notes: The slow caramelisation of the onions is the soul of this dish — do not rush this step. The onions should be almost jammy. Sea bass and red snapper work beautifully, as does any meaty white fish. Sayadieh is traditionally served with a bowl of tahini-lemon sauce on the side.