Sayadieh

Method

Toast the rice in a dry pan until lightly golden, then set aside. Slice onions thinly and fry half of them in 80ml olive oil until deeply caramelised and crispy, reserving them for garnish. In the same pan, cook the remaining onions until translucent, add the toasted rice and spices, and stir for 2 minutes to coat. Pour in the hot stock and bay leaves, bring to a simmer, cover, and cook for 15-18 minutes until rice is tender. Meanwhile, season the fish fillets and fry them briefly in a separate pan with remaining oil until just cooked through, then flake gently. Toast the pine nuts separately until golden. Fold the flaked fish into the rice along with lemon juice, top with caramelised onions, toasted pine nuts, and fresh parsley to serve.