Sayadieh Fish Rice Caramelized Onion

Pat the fish fillets dry and season generously with salt, pepper, and a pinch of the Sayadieh spice blend. Heat a generous amount of vegetable oil in a large pan over medium-high heat. Fry the fish fillets for 3-4 minutes per side, until golden brown and cooked through. Remove the fish and set aside, reserving the frying oil in the pan.

Add the thinly sliced onions to the same pan with the reserved oil. Reduce heat to medium-low and cook slowly, stirring occasionally, for 20-25 minutes until the onions are deeply caramelized and dark brown. Be patient; this step is crucial for the color and flavor of the rice.

Once the onions are caramelized, remove about half of them to use for garnish. To the remaining onions in the pan, add the Sayadieh spice blend, turmeric, salt, and black pepper. Stir well and cook for 1 minute until fragrant.

Drain the soaked rice and add it to the pan with the spiced onions. Stir gently to coat the rice grains. Pour in the fish broth (or water) and lemon juice. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15-18 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 another 5-10 minutes. This allows the steam to finish cooking the rice and separate the grains. Do not lift the lid during this time.

Gently fluff the rice with a fork. Arrange the cooked fish fillets on top of the rice. Garnish generously with the reserved caramelized onions, toasted pine nuts, and fresh chopped parsley. Serve immediately with a side of tahini sauce or a simple cucumber and tomato salad.