Entree: Lebanon – Northern Lebanon – صيادية ➤ Sayyadiyeh (Spiced fish and rice pilaf topped with caramelized onions and toasted nuts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

- 2 lb (900 g) firm white fish fillets, skin on (cod, haddock, or sea bass)
- 2 cups (370 g) long-grain rice, rinsed until water runs clear
- 4 tbsp (60 ml) olive oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) ground coriander
- 1/4 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground black pepper
- 4 cups (960 ml) fish stock or water (use stock made from fish bones if available)
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (35 g) pine nuts, toasted
- 1/4 cup (15 g) chopped fresh parsley
- Salt, to taste
- 2 bay leaves

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the sliced onions and a pinch of salt and cook, stirring occasionally, until deeply browned and jam-like, about 25–30 minutes. Remove half the onions to a bowl for garnish and keep the rest for the rice.
2. While onions cook, in a saucepan bring the fish stock or water, bay leaves, and a pinch of salt to a simmer. If you have fish bones or heads, simmer them 15–20 minutes to enrich the stock, then strain and discard solids.
3. Pat fish fillets dry, season lightly with salt and a little black pepper. Poach the fillets gently in the simmering stock for 5–8 minutes until just cooked through. Remove and keep warm; reserve 3 cups (720 ml) of stock for the rice.
4. In a medium pot, heat remaining 2 tbsp (30 ml) olive oil over medium heat. Add the reserved caramelized onions, turmeric, cumin, coriander, cinnamon, and the rice. Stir to coat the rice with spices and oil for 1–2 minutes.
5. Add 3 cups (720 ml) of the reserved stock to the rice, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid absorbed. If needed, steam covered off the heat 5 minutes.
6. While rice cooks, toast pine nuts in a small dry skillet over medium heat until golden, about 2–3 minutes; set aside. Flake the poached fish into large pieces.
7. Gently fold some flaked fish and a tablespoon of lemon juice into the cooked rice if desired, or arrange rice on a serving platter and place flaked fish on top. Garnish with reserved caramelized onions, toasted pine nuts, chopped parsley, and additional lemon wedges. Serve hot.