Sayadieh

Method

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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.

   Mark done

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.

   Mark done

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.

   Mark done

Chef’s Tips

• 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.

Pairing Suggestions

• Tahini sauce
• A sharp green salad
• Pickled chillies

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.