Sayadieh Fish Rice Caramelized Onion

Heat 1/4 cup of olive oil in a large pot or Dutch oven over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 20-25 minutes until they are deeply golden brown and caramelized. Be patient, as this step is crucial for the dish's flavor. Remove about half of the caramelized onions and set aside for garnish.

While the onions caramelize, pat the fish fillets dry and season them with a pinch of salt and some of the Sayadieh spice blend. In a separate pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the fish fillets for 2-3 minutes per side until golden brown and cooked through. Remove and set aside.

To the pot with the remaining caramelized onions, add the rinsed and drained basmati rice. Stir well to coat the rice with the onion and oil. Add the remaining Sayadieh spice blend and salt, stirring for another minute until fragrant. This toasts the spices and rice, enhancing their flavor.

Pour in the fish stock or water. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this process.

Once the rice is cooked, remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the steam to redistribute, resulting in perfectly fluffy rice. After resting, gently fluff the rice with a fork.

To serve, spread the fluffy Sayadieh rice onto a large serving platter. Arrange the seared fish fillets on top of the rice. Garnish generously with the reserved caramelized onions, toasted pine nuts, and fresh chopped parsley. Serve immediately with lemon wedges on the side.