Sayadieh

Ingredients

• 2.5 tbsp Olive Or Vegetable Oil
• 3.5 Onions, thinly sliced
• 1 tsp Cumin Powder
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cinnamon Powder
• 1.5 tsp Salt
• 0.5 tsp Black Pepper Powder
• 4 cup Water, divided
• 1 tbsp Tomato Paste, heaped
• 2 cup Sunwhite Medium Grain Rice, soaked for 20 minutes and rinsed
• 2 tbsp Olive Or Vegetable Oil
• 1.5 pinch White Fish Like Cod, Snapper, Halibut, Hammour, filleted, skin removed and cut into large pieces (probably 5-7 pieces)
• 1 tsp Cumin Powder
• 0.5 tsp Paprika Powder
• 1 pinch Salt And Pepper, each
• Toasted Pine Nuts Or Almond Slivers
• Parsley, chopped

Method

1. Sizzle up some oil in a big pot over medium high heat, then toss in the onions to caramelize them to a deep golden brown. Keep stirring occasionally and get ready to be dazzled in 10-15 minutes.
2. Scoop out the onions and save a generous handful for topping your rice. Blend the remaining caramelized onions with water, cumin, turmeric, cinnamon, salt and pepper, and tomato paste until it forms a dreamy thick sauce.
3. Pour this dreamy sauce into the same pot you used for the onions, add more water and rice, and make sure to submerge the rice with liquid by about 1/2 inch. Get ready to bring it to a boil.
4. After boiling, cover the pot tightly with a lid and let it cook for 15-20 minutes on low heat. Once the water is all absorbed, take it off the heat and let it steam for 10-15 minutes without lifting the lid. Meanwhile, let's make some fish.
5. Heat up the skillet with some oil, mix the spices for the fish fillets, and sprinkle them evenly on both sides of the fish. Add the fish to the sizzling skillet and cook it for a few minutes on each side until it's white and flaky and cooked to perfection.
6. Place all the rice in a serving platter, making a bed of rice. Add the cooked fish on top, and garnish with plenty of toasted nuts, chopped parsley, and the caramelized onions from the first step that you set aside.