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1
Caramelise the onions
15 Mins
Medium heat, about 175°C (350°F)
Heat 30 ml of the olive oil in a wide, heavy pot over medium heat. Add the sliced onions with a pinch of salt and cook, stirring often, for 15 minutes until they turn a deep amber-brown and smell sweet. Lift out half the onions and set them aside for topping; leave the rest in the pot.
Do not rush this step: pale onions give pale rice, and the dark caramel colour is what makes sayadieh golden.
Done when: Onions deep amber-brown, sweet-smelling and soft.
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2
Toast the rice and spices
5 Mins
Medium heat, about 175°C (350°F)
Add the garlic to the pot and cook for 1 minute. Stir in the drained rice, the cumin, turmeric, cinnamon, coriander and pepper, and cook for 2 minutes, stirring, until every grain is coated and smells fragrant.
Coating the rice in the spiced oil before adding liquid keeps the grains separate.
Done when: Rice glossy, evenly golden and fragrant.
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3
Cook the rice in fish stock
20 Mins
Bring to a boil at 100°C (212°F), then simmer on low, about 95°C (200°F)
Pour in the warm fish stock and the remaining salt, bring to a boil, then cover, turn the heat to the lowest setting and cook for 20 minutes without lifting the lid. Take the pot off the heat and leave it covered for 5 more minutes.
Lifting the lid lets the steam out and leaves the top layer of rice undercooked.
Done when: Rice tender, grains separate, no liquid left in the pot.
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4
Brown the fish
8 Mins
Medium-high heat, about 190°C (375°F); fish to 63°C (145°F)
While the rice rests, heat the remaining 15 ml of oil in a large frying pan over medium-high heat. Lay the seasoned fish in the pan and cook for 3–4 minutes per side until deep golden and the thickest part reads 63°C (145°F) on a thermometer and flakes easily.
Pat the fish very dry before it goes in: wet fish steams instead of browning.
Done when: Fish deep golden outside, opaque and flaking at 63°C (145°F).
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5
Toast the nuts and build the platter
5 Mins
Low heat, about 150°C (300°F)
Toast the pine nuts and almonds in a dry pan over low heat for 2–3 minutes, shaking often, until lightly golden, then tip them out at once so they do not burn. Fluff the rice with a fork, pile it on a serving platter, lay the fish on top, and scatter over the reserved fried onions, the toasted nuts, the tomato slices and the parsley. Squeeze the lemon over the fish and serve hot.
Nuts go from golden to burnt in seconds, so stand over the pan and tip them out early.
Done when: Platter golden and fragrant, fish glossy, nuts pale gold.
auto_awesome Finishing Touches & Plating
Serve the sayadieh hot from the platter, with tarator sauce and lemon wedges on the side so everyone can spoon sauce over their own portion.
Lebanon
25m
