Sayadieh Fish Rice Caramelized Onion

Pat the fish pieces dry with paper towels. Season generously with salt, black pepper, and 1/2 teaspoon of cumin. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and dark brown, about 15-20 minutes. Be patient, as this step is crucial for flavor and color.

Remove about half of the caramelized onions from the pot and set aside for garnish. Lightly dredge the seasoned fish pieces in flour. Carefully place the floured fish into the pot with the remaining onions and oil. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove the fish and set aside on a plate.

To the same pot with the remaining oil and onions, add the remaining 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of turmeric powder. Stir and cook for 1 minute until fragrant. Pour in the fish stock or water, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 5 minutes.

Drain the soaked rice and add it to the simmering fish broth. Stir gently to combine. Ensure the liquid covers the rice by about one inch; add more hot water if necessary. Bring back to a boil, then reduce the heat to low, cover tightly, and cook for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.

Once the rice is cooked, turn off the heat and let it rest, covered, for 5-10 minutes. Gently fluff the rice with a fork. Carefully fold in the fried fish pieces, being careful not to break them apart. Some cooks prefer to layer the fish on top of the rice when serving.

Transfer the Sayadieh Fish Rice to a large serving platter. Garnish generously with the reserved caramelized onions, toasted pine nuts (if using), and fresh chopped parsley. Serve immediately with a side of tahini sauce or a simple salad.