Sayadieh (Lebanese fish and rice with caramelised onion)

A dish of Lebanese fishermen: rice browned by caramelised onion, scented with cumin and cinnamon, cooked in fish stock together with the fish. 'Sayad' means fisherman in Arabic.

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Method

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1. Rub the fish with salt, pepper and cumin.
2. Fry the onion in the oil over medium heat for 20-25 minutes, until deep brown; set aside half on paper towels for garnish. ⏱ Timer: 20 min
3. Add the spices and the rice to the onion and oil remaining in the pot, and stir for 2 minutes. ⏱ Timer: 2 min
4. Pour in the hot stock, salt it, bring to the boil, then cook covered over low heat for 12 minutes. ⏱ Timer: 12 min
5. Lay the fish on top of the rice, cover again, and cook for a further 8-10 minutes, until the fish is cooked through and the rice is tender. ⏱ Timer: 8 min
6. Rest for 10 minutes, then pile the rice onto a platter and place the fish on top. ⏱ Timer: 10 min
7. Serve sprinkled with the reserved onion and toasted nuts, with lemon wedges and tahini sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The darker you fry the onion, the browner and more flavourful the rice will be (but don't let it burn).
• For the tahini sauce: 4 tbsp tahini, juice of 1 lemon, 4 tbsp water, salt.

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