Sayadieh Fish Rice Caramelized Onion

Season the fish fillets generously with salt, pepper, and 1 tablespoon of the Sayadieh spice blend. Set aside. In a large pot or deep skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-25 minutes until deeply caramelized and dark brown. This step is crucial for the color and flavor of the rice.

Once the onions are caramelized, remove about half of them from the pot and set aside for garnish. Increase the heat to medium. Gently add the seasoned fish fillets to the pot with the remaining onions and sear for 2-3 minutes per side until lightly browned. Remove the fish from the pot and set aside.

To the same pot with the caramelized onions and any remaining oil, add the rinsed and soaked Basmati rice. Stir well to coat the rice with the onion flavor and oil. Add the remaining 1 tablespoon of Sayadieh spice blend, salt, and black pepper. Stir for 1 minute until fragrant.

Pour in the fish stock or water and the lemon juice. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.

Once the rice is cooked, gently flake the seared fish and carefully fold it into the rice, being careful not to mash it. You can also place larger pieces of fish on top of the rice. Cover the pot again and let it rest off the heat for 5-10 minutes to allow the flavors to meld.

Fluff the Sayadieh with a fork. Transfer the fish and rice to a large serving platter. Garnish generously with the reserved caramelized onions, toasted pine nuts, and freshly chopped parsley. Serve immediately with a side of plain yogurt or a simple cucumber and tomato salad.