Sayadieh Fish Rice Caramelized Onion

Pat the fish fillets dry with paper towels. Season generously with salt, black pepper, and a pinch of cumin. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Pan-fry the fish for 3-4 minutes per side until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.

In a large heavy-bottomed pot or Dutch oven, heat 1/2 cup of vegetable oil over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until the onions are deeply golden brown and very tender. Remove about half of the caramelized onions and set them aside for garnish.

To the remaining caramelized onions in the pot, add 3 cups of fish stock or water. Bring the mixture to a simmer, then reduce heat and let it gently bubble for 5 minutes to fully extract the onion flavor. Carefully strain the broth through a fine-mesh sieve into a bowl, pressing on the onions to extract all liquid. Discard the solids and reserve the flavorful dark broth.

Rinse the Basmati rice thoroughly under cold water until the water runs clear. In the same pot (cleaned), heat 1 tablespoon of fresh oil if needed. Add the cumin powder, coriander powder, allspice, turmeric powder, and cinnamon powder. Sauté for 30 seconds until fragrant. Add the rinsed rice and stir to coat it evenly with the spices.

Pour the reserved dark onion broth into the pot with the rice and spices. Add salt and black pepper to taste, along with the 2 tablespoons of lemon juice. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 12-15 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.

Once the rice is cooked, remove the pot from heat and let it rest, still covered, for 5 minutes. Fluff the rice gently with a fork. Arrange the fried fish fillets on top of the rice. Garnish generously with the reserved caramelized onions, toasted pine nuts, and fresh chopped parsley. Serve hot with a side of tahini sauce or a simple salad.