Entree: Jordan – صيادية ➤ Sayadiyah (Spiced fish and rice pilaf flavored with caramelized onions and warm Middle Eastern spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets, e.g., cod, haddock, or sea bass
- 4 cups (960 ml) water for poaching
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 ml) butter or additional olive oil
- 3 large onions, thinly sliced
- 2 garlic cloves, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) baharat spice blend or substitute with 1/2 tsp cinnamon + 1/2 tsp allspice
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 2 bay leaves
- 8 whole black peppercorns
- 3/4 cup (180 ml) reserved fish poaching liquid or fish stock (see instructions)
- 1/4 cup (30 g) pine nuts
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Place the fish fillets in a wide saucepan with 4 cups (960 ml) water, 1 small sliced onion (from the 3), 2 bay leaves, 8 peppercorns, and 1/2 tsp (3 g) salt. Bring to a gentle simmer and poach until the fish is just opaque and flakes easily, 6–8 minutes depending on thickness.
2. Using a slotted spoon, remove the fish to a plate to cool. Strain the poaching liquid and reserve 3/4 cup (180 ml) for the rice; discard solids or use for another stock. Flake the cooled fish into large pieces, removing any bones.
3. While fish poaches, heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Add the remaining sliced onions and a pinch of salt and caramelize slowly, stirring frequently, until very dark golden brown and reduced, 20–25 minutes. Divide the onions into two portions: about two-thirds for cooking with the rice and one-third to crisp for topping.
4. In a small pan, toast 1/4 cup (30 g) pine nuts over medium heat until golden, about 2–3 minutes. Set aside.
5. In the skillet with the larger portion of caramelized onions, add 1 tbsp (15 ml) olive oil if dry and sauté the minced garlic for 30 seconds. Stir in 1 tsp (2 g) ground cumin, 1 tsp (2 g) ground coriander, 1/2 tsp (1 g) turmeric, 1/2 tsp (1 g) black pepper, and 1 tsp (2 g) baharat until fragrant, about 30 seconds.
6. Add the rinsed basmati rice to the spiced onion mixture, stirring to coat the grains with oil and spices for 1–2 minutes. Pour in the reserved 3/4 cup (180 ml) fish poaching liquid plus an additional 2 cups (480 ml) water or stock to equal a total of 2 3/4 cups (660 ml) liquid for the rice. Add 1 tsp (6 g) kosher salt. Bring to a simmer.
7. Cover, reduce heat to low, and cook the rice until liquid is absorbed and grains are tender, 15–18 minutes. Remove from heat and let stand, covered, 5–10 minutes.
8. Meanwhile, heat 1 tbsp (15 ml) olive oil in a skillet and briefly sauté the flaked fish pieces just to warm and re-season if needed with a squeeze of 2 tbsp (30 ml) lemon juice and a pinch of salt and pepper, 1–2 minutes.
9. To serve, spread the rice on a platter or in a shallow bowl, top with the warmed flaked fish, and sprinkle the reserved crisped caramelized onions and toasted pine nuts over the top. Garnish with chopped parsley and extra lemon wedges.