Instructions

1. Seasoning the Fish

   Season the fish pieces with half a teaspoon of cumin, salt, black pepper, and a little garlic, then set aside for 15 minutes to absorb the flavor. · 15 min
2. Caramelizing the Onions

   In a wide pot, heat half of the oil, add the chopped onions, and stir continuously over medium heat until they turn a dark reddish-brown without burning. · 15 min
3. Preparing the Sayadieh Broth

   Add the tablespoon of garlic and the rest of the spices (cumin, coriander, seven spices, dried lime) and stir for a minute until fragrant, then pour in 4 cups of hot water and let the mixture boil for 10 minutes so the broth absorbs the brown onion color. · 10 min
4. Straining the Broth

   Strain the broth through a sieve to discard onion solids and keep the clear broth, or blend the onions using an immersion blender for a thicker texture and deeper color as desired, then return it to the pot. · 3 min
5. Frying the Fish

   In a separate pan, heat the remaining oil and fry the fish pieces on both sides until they turn nicely golden and reach about 80 percent doneness, then remove and set aside. · 8 min
6. Cooking the Rice

   Add the drained rice to the boiling onion broth and adjust the salt; let the broth boil until the rice absorbs most of the liquid and steam holes appear on the surface. · 7 min
7. Simmering and Steaming

   Carefully place the fried fish pieces on top of the rice, then cover the pot tightly and reduce the heat to very low for 20 minutes until the rice is fully cooked and infused with the flavors. · 20 min
8. Serving

   Spoon the rice onto a serving platter and arrange the fish pieces on top, then garnish with fried nuts and serve hot alongside daqqous sauce and tahini salad.

Nutrition / serving

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