Sayyadieh

Ingredients

• ¾ cup extra-virgin olive oil
• 3 whole large yellow onions
• 2 whole medium carrots
• 2 cups long-grain white rice
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground allspice
• 4 cups low-sodium fish or vegetable stock
• 1.5 teaspoon kosher salt
• ½ teaspoon black pepper
• 1.5 pounds firm white fish fillets (cod, halibut, or sea bass)
• 2 tablespoon fresh lemon juice
• ½ cup fresh parsley, roughly chopped
• ½ cup toasted pine nuts

Instructions

1. 1

   Begin by preparing your aromatics. Peel 3 large yellow onions and slice them into thin half-moons — you'll end up with roughly 6 cups of sliced onions. Peel 2 medium carrots and cut them into 1/4-inch thick matchsticks about 2 inches long. Set both aside in separate bowls. Measure out 2 cups of long-grain white rice and rinse it under cold water in a fine-mesh strainer until the water runs clear — this removes excess starch and prevents gumminess.

2. 2

   Set a 12-inch nonstick skillet or paella pan over medium-high heat. Pour in 0.5 cup of extra-virgin olive oil and let it shimmer for about 1 minute. Add the sliced onions in batches — do not crowd the pan. Stir every 2 minutes, and cook for 15-18 minutes total, until the onions are deeply golden and caramelized at the edges. You should smell sweet, cooked onion aroma. Transfer half the caramelized onions to a separate bowl and set aside for garnish. Leave the remaining half in the skillet.

3. 3

   Add the carrot matchsticks to the onions still in the skillet. Stir in 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of ground allspice. Toast the spices for 30 seconds — you'll notice the kitchen filling with a warm, fragrant aroma. Add the 2 cups of rinsed rice and stir constantly for 2-3 minutes, coating every grain in the oil and onion mixture.

4. 4

   Pour in 4 cups of fish or vegetable stock — the liquid should come just above the rice. Stir in 1.5 teaspoons of kosher salt and 0.5 teaspoon of black pepper. Bring to a boil, then reduce the heat to medium-low. Cover the skillet with a tight-fitting lid or aluminum foil and simmer for 12-14 minutes. The rice is ready when all the liquid is absorbed and the grains are tender but still have a slight bite.

5. 5

   While the rice cooks, pat your 1.5 pounds of firm white fish fillets completely dry with paper towels — this ensures a better sear. Season both sides generously with kosher salt and black pepper.

6. 6

   Once the rice is tender and the liquid is nearly absorbed, push the rice to the sides of the skillet, creating a well in the center. Nestle the fish fillets into this well, pressing them gently into the rice. Drizzle with 2 tablespoons of fresh lemon juice. Cover the skillet again and reduce heat to low. Cook for 8-10 minutes, until the fish is opaque and flakes easily when pressed with a fork at its thickest point — an instant-read thermometer inserted into the center should read 145°F.

7. 7

   While the fish finishes cooking, prepare the crispy onion garnish. Heat the remaining 0.25 cup of extra-virgin olive oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Slice 3-4 additional thin onions (or use any leftover raw onion scraps) into very thin rings. Carefully add them to the hot oil and fry, stirring occasionally, for 6-8 minutes until golden and crispy. Transfer to a paper towel-lined plate and sprinkle lightly with kosher salt.

8. 8

   Turn off the heat and let the rice-and-fish skillet rest, covered, for 2 minutes. Gently flake the fish into large, beautiful pieces directly into the rice using two forks — avoid breaking it into tiny shreds. Scatter 0.5 cup of fresh parsley over the top and squeeze additional lemon juice if desired.

9. 9

   Transfer the sayyadieh to a large serving platter or individual shallow bowls. Top with the reserved warm caramelized onions, crispy fried onions, and 0.5 cup of toasted pine nuts. Serve immediately while the rice is still warm and the textures are at their best.

Tools you’ll need

• 12-inch nonstick skillet or paella pan
• fine-mesh strainer
• measuring cups and spoons
• chef's knife
• cutting board
• wooden spoon
• tight-fitting lid or aluminum foil
• 8-inch nonstick skillet
• instant-read thermometer
• two forks
• paper towels
• large serving platter

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