Sayadieh — Caramelized Onion Rice with Cod Fillets

Ingredients

• 1¼ lb Cod Fillets, in thick pieces
• 1½ cups basmati rice, rinsed
• 4 onions, sliced thin
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ¼ tsp allspice
• 5 tbsp olive oil, divided
• 3 cups fish stock or water
• ¼ cup toasted pine nuts and almonds
• Juice of 1 lemon
• Salt and black pepper
• Tahini sauce, for serving

Method

1. Cook the onions in 3 tbsp of the oil over medium heat with a pinch of salt, stirring often, 25–30 minutes. Push them past golden to a genuine deep brown — this is the color and sweetness of the entire dish. Scoop out a third for garnish.
2. Season the Cod Fillets with half the cumin, salt, pepper, and lemon juice and let it sit 15 minutes.
3. Add the remaining spices to the onions in the pot, then the stock, and simmer 10 minutes. Strain the broth if you want an elegant version, or leave the onions in for a rustic one.
4. Stir in the rice, bring to a boil, then cover and cook on the lowest heat 18 minutes. Rest 10 minutes off the heat before fluffing.
5. Meanwhile sear the Cod Fillets in the remaining oil, 3 minutes a side, until it flakes and reaches 145°F (63°C) at the thickest point.
6. Mound the rice, lay the Cod Fillets on top, scatter the reserved onions and toasted nuts, and pass a bowl of lemony tahini sauce.