Sayadieh

Steps

1. 01

   Rinse the basmati rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming gummy.

2. 02

   In a pot, heat 2 tbsp of olive oil over medium heat. Add the cumin seeds and sauté for 1-2 minutes until fragrant, infusing the oil with flavor.

3. 03

   Add the rinsed rice to the pot and stir for 1-2 minutes, allowing it to toast slightly and absorb the cumin flavor.

4. 04

   Pour in the fish stock and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.

5. 05

   While the rice cooks, heat the remaining olive oil in a skillet over medium-high heat. Season the fish fillets with salt and sear them for about 3-4 minutes per side, until golden and cooked through.

6. 06

   In the same skillet, add the sliced onions and cook over medium heat, stirring frequently, until they caramelize and turn deep brown, about 10 minutes.

7. 07

   Once the rice is cooked, fluff it with a fork and serve on a wide platter, topped with the seared fish and caramelized onions, garnished with lemon wedges.