Sayadieh

🔥 Prep

• Rinse 2 cup of rice under cold water until water runs clear, then drain.
• Pat dry 500 g fish fillets and cut into 2‑cm‑wide strips or bite‑size pieces.
• Peel and thinly slice the 3 onions.
• Measure out 1 tbsp cumin, 1 tsp cinnamon, and 2 tbsp pine nuts; set aside.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat.
• 2. Add the sliced onions and sauté for 8 minutes until softened and lightly golden.
• 3. Stir in the 1 tbsp cumin and 1 tsp cinnamon; cook for 1 minute until fragrant.
• 4. Add the drained rice and toast for 2 minutes, stirring constantly.
• 5. Pour in 4 cups water (or fish stock), bring to a boil over high heat.
• 6. Once boiling, reduce to low heat, cover, and simmer the rice for 12 minutes.
• 7. While rice cooks, heat a skillet with 1 tbsp oil over medium‑high heat; add the fish pieces, season lightly with salt, and sear for 3 minutes per side until opaque.
• 8. After rice has cooked, gently fold the seared fish into the pot, covering and letting it sit for 5 minutes on low heat to absorb flavors.
• 9. In a separate small pan, toast the 2 tbsp pine nuts over medium heat for 2 minutes until golden, stirring frequently.
• 10. Remove the pot from heat, fluff the rice with a fork, then sprinkle the toasted pine nuts on top.

🔥 Serve

• Transfer the Sayadieh to a large serving platter, spreading the rice and fish evenly.
• Garnish with extra toasted pine nuts and a sprinkle of fresh chopped parsley if desired.
• Serve warm with lemon wedges and a side of simple salad or yogurt sauce.