Sayadieh

The Method for Sayadieh

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1. Rub the fish with the cumin and salt. Sear skin-side down in 3 tbsp oil for 3 minutes, turn and cook 2 minutes more, then lift out and set aside. It will finish later.

   Mark done Start 3 min timer

2. In the same pan, cook the onions in 5 tbsp oil over medium heat for 30 minutes, stirring often, until they collapse and go a deep brown. Do not stop at golden.

   Mark done Start 30 min timer

3. Lift out a third of the onions for the top and keep them somewhere warm.

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4. Add the water to the pan with the remaining onions and the cumin, cinnamon, allspice and salt. Bring to the boil and scrape the base clean.

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5. Stir in the rice, bring back to the boil, then cover and cook on the lowest heat 18 minutes without lifting the lid.

   Mark done

6. Lay the fish on top of the rice, replace the lid and leave off the heat 7 minutes to steam through.

   Mark done

7. Pile onto a platter, scatter with the reserved onions, almonds and pine nuts, and serve with lemon.

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Related guide: Choosing rice.

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Worth Getting Right

• Take the onions to dark brown. Golden is not far enough.
• The fish leaves the pan before the rice goes in.
• Do not lift the lid during the 18 minutes.

What to Serve With It

Tahini sauce · A sharp green salad · Pickled chillies

Leftovers and Storage

Refrigerated for 2 days. Reheat covered at 170°C / 338°F for 20 minutes. Do not freeze — the fish goes woolly.

Sayadieh Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.