Dinner · 60 min · middle-eastern

Sayadieh

Dinner decisions, handled: Sayadieh pairs sea bass or hammour with basmati rice for a 60-minute Middle Eastern dinner.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Sea bass or hammour
• 2 cups Basmati rice
• 3 Onions
• 4 cups Fish stock
• 2 tsp Cumin
• 1 tbsp Baharat
• 1/3 cup Pine nuts
• 1 cup Tahini sauce

Steps

1. Caramelize the sliced onions in olive oil 20 minutes until deep mahogany — this dark onion base gives sayadieh its signature color and sweetness.
2. Stir the rice into the onions with cumin and baharat; toast 2 minutes.
3. Pour in the hot fish stock and cook covered 18 minutes until the rice is tender and stained golden-brown.
4. Meanwhile sear the spiced fish fillets skin-side down until crisp, about 5 minutes; finish in the oven if thick.
5. Toast the pine nuts golden in a dry pan.
6. Mound the rice on a platter, lay the fish over it, and shower with pine nuts.
7. Serve with tahini sauce and a sharp salad; Lebanon’s fisherman’s rice, born in the coastal cities.

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