World Flavors Cookbook

Sayadieh (Fish and Rice)

Name: Sayadieh (Fish and Rice)
Cook time: 60 min
Cuisine: Lebanon
Ingredients: 1kg whole firm white fish (snapper or sea bream), 3 cups long-grain rice, 4 onions (thinly sliced), 1 tbsp cumin, 1 tsp cinnamon, toasted pine nuts and almonds for garnish.

A fisherman's dish of firm white fish and rice cooked in a rich, dark onion and spice broth, topped with caramelized onions and nuts.

Cuisine: Lebanon

Ingredients

1kg whole firm white fish (snapper or sea bream), 3 cups long-grain rice, 4 onions (thinly sliced), 1 tbsp cumin, 1 tsp cinnamon, toasted pine nuts and almonds for garnish.

Instructions

Fry the onions in oil until they are very dark brown (almost black, but not burnt). Boil the fish heads and bones with the onions to create a dark, flavorful stock. Fry the fish fillets separately. Cook the rice in the dark stock. Serve the dark rice topped with the fried fish, the caramelized onions, and plenty of toasted nuts. Serve with a side of tahini sauce.