Levantine cuisine · Fish & Seafood

Sayadieh

Lebanese fisherman's rice: pan-fried white fish over onion-spiced rice with lemon-tahini sauce.

Ingredients · for 4 servings

• 600 g cod fillet
• 300 g basmati rice
• 3 large onions
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 60 g pine nuts
• 4 tbsp tahini
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the onions into thin rings and slowly fry in olive oil for 15–20 min until deep brown – they give the rice its color and sweet depth.
2. Remove half of the onions; add the rice, cumin, cinnamon and turmeric to the rest and fry briefly together.
3. Pour in 600 ml water, season with salt and let the rice cook, covered, for 12–15 min until tender.
4. Season the fish fillets with salt and pepper and pan-fry in olive oil for 3–4 min per side until golden.
5. Whisk the tahini with lemon juice, 4 tbsp water and salt into a creamy sauce.
6. Toast the pine nuts in a little oil until golden.
7. Arrange the rice on a platter, place the fish on top, sprinkle with the fried onions and pine nuts, and serve with the tahini sauce.