Sayadeya Egyptian

Method

Heat oil in a large pan and fry 3 sliced onions until deep golden, remove and reserve. In the same oil, fry the fish briefly on each side until just sealed, then remove. Fry the remaining diced onion with garlic until soft, then stir in tomato puree, ground coriander, cumin and rice, coating well with oil and cooking for 2 minutes. Pour in stock, season with salt and pepper, add bay leaves and bring to a boil, stirring occasionally. Nestle the reserved fried onions and fish pieces into the rice, reduce heat to low, cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Toast pine nuts in a dry pan until golden, then finish the dish with fresh coriander and lemon juice, topped with the toasted pine nuts.