Entree: Palestine – Northern Culinary Region – صيادية ➤ Sayyadiyah (Fragrant spiced rice topped with seasoned fish and caramelized onions)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 1 1/2 cups (300 g) long-grain rice, rinsed until water runs clear
- 4 firm white fish fillets, approx. 6 oz (170 g) each (cod, haddock, or sea bass)
- 1/3 cup (80 ml) olive oil, plus extra for frying
- 3 large onions, approx. 1 lb (450 g) total, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) fish stock or water with fish bouillon
- 1 tsp (5 ml) baharat or 1/2 tsp (2.5 ml) ground cumin plus 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground allspice
- 1 tsp (5 ml) ground sumac, plus extra for serving
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tbsp (30 g) pine nuts or slivered almonds, toasted
- 1 lemon, juice and wedges for serving
- 2 tbsp (6 g) chopped fresh parsley for garnish

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt and cook slowly, stirring occasionally, until deeply caramelized and brown, 25–35 minutes. Reserve about 1/3 of the onions for garnish and set aside.
2. In the same skillet, add 1 tbsp (15 ml) olive oil if needed and sauté the minced garlic 30 seconds. Stir in the tomato paste and baharat (or cumin and coriander) and cook 1 minute to bloom the spices.
3. Add the rinsed rice to the skillet and toss to coat in the spiced onion mixture for 1–2 minutes. Pour in the fish stock, add 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper, bring to a boil, then reduce heat to low, cover tightly, and simmer until rice is tender and liquid absorbed, about 15–18 minutes.
4. While rice cooks, pat the fish fillets dry and season both sides with 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) pepper, and a light dusting of baharat or cumin. Heat 2 tbsp (30 ml) olive oil in a separate skillet over medium-high heat and pan-fry the fillets until golden and just cooked through, about 3–4 minutes per side depending on thickness. Alternatively, brush with oil and bake at 400°F (200°C) for 8–12 minutes.
5. In a small pan, toast the pine nuts or slivered almonds over medium heat until golden, about 2–3 minutes; watch closely to prevent burning.
6. When the rice is done, fluff gently with a fork. Transfer rice to a large serving platter or shallow pan, arranging it into an even layer.
7. Top the rice with the pan-fried fish fillets. Scatter the reserved caramelized onions and toasted nuts over the fish and rice. Sprinkle 1 tsp (5 ml) ground sumac and chopped parsley over the top and squeeze lemon juice to taste.
8. Serve hot with lemon wedges and extra sumac on the side.