Entree: Syria – Coastal Syria – صيادية ➤ Sayadiyah (Spiced fish pilaf of seasoned rice topped with caramelized onions and toasted nuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 tbsp (60 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 3 large onions, thinly sliced
- 2 cups (400 g) long-grain rice, rinsed and drained
- 4 cups (960 ml) fish stock or water with fish bouillon
- 2 fish fillets, firm white fish (sea bass, grouper, or cod), approx. 6 oz (170 g) each
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) baharat or 1 tsp (5 ml) allspice mixed with 1/4 tsp (1.25 ml) black pepper
- 1/2 tsp (2.5 ml) turmeric
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (35 g) pine nuts, toasted
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges for serving

Instructions

1. Heat 2 tbsp olive oil and 1 tbsp butter in a wide heavy pan over medium heat. Add the sliced onions and a pinch of salt and cook slowly, stirring occasionally, until deeply caramelized and brown, about 25–30 minutes. Remove half the onions and set aside for topping.
2. To the pan with the remaining onions, add the rice and stir to coat in oil and onion flavor for 2–3 minutes. Add cumin, coriander, baharat, turmeric, 1 tsp salt, and 1/2 tsp pepper and stir until fragrant.
3. Pour in the fish stock, bring to a gentle boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and let rest covered for 5 minutes.
4. Meanwhile, season the fish fillets with salt, pepper, and a light dusting of turmeric. Heat the remaining 2 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat and sear the fillets 3–4 minutes per side until cooked through and lightly golden. Squeeze lemon juice over the fish and keep warm.
5. Fluff the rice with a fork and transfer half of it to a serving platter. Arrange the seared fillets on top of the rice, then mound the remaining rice around and over the fish as is traditional.
6. Top with the reserved caramelized onions, toasted pine nuts, and chopped parsley. Serve with lemon wedges alongside.