Sayyadieh is one of those dishes I love to make whenever I’m having a big dinner party. I like to serve it family style, showcasing all of the succulent fish. Use any fish that is meaty. Frying the onions is the secret to getting rice that has color and exceptional flavor. This salad is delicious with any fried or grilled fish.

8–12 servings

INGREDIENTS

• 2 lb sea bream fillet (6 pieces)
• 2 lb salmon fillet (6 pieces)
• 2 tsp cumin
• 2 tsp ground coriander
• 1 tsp paprika
• Salt and pepper
• A handful of flour
• ½ cup peanut oil
• 8 medium onions, thinly sliced
• 8 cups fish stock or chicken stock
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp cinnamon
• Salt and pepper
• 3 Tbsp clarified butter
• 4 cups white basmati rice, presoaked, drained
• A good pinch of saffron threads
• 1½ cups toasted pine nuts
• Fresh pomegranate seeds

INSTRUCTIONS

1. Season the fish with the cumin, coriander, paprika, salt, and pepper. Dredge with flour.
2. In a large frying pan, heat ½ cup of peanut oil and fry the fish until golden crisp on both sides and cooked through. Remove and place on paper towels to drain. Set aside.
3. In a large frying pan over medium heat, pour in ½ cup of peanut oil and fry the onions in batches until crispy and golden brown. Be careful not to burn. Remove the onions and drain on absorbent paper. Set aside a big handful for the garnish.
4. Heat the stock in a large pot and drop in the fried onions to release their brown color and sweetness. Remove onions with a slotted spoon, place them in a food processor and pulse a couple of times to break them into a chunky paste.
5. Season the stock with the coriander and cumin, turmeric, cinnamon, and salt and pepper. Taste to adjust the seasoning.
6. In a large 6-quart pot, heat the butter and add the drained rice. Sprinkle in the saffron threads. Add the puréed onions and 1 cup of the toasted pine nuts and stir well to combine.
7. Pour enough of the seasoned stock to cover the rice completely. Allow to come to a boil. Reduce heat, cover, and let simmer until the rice is cooked and all of the liquid is absorbed (about 25–30 minutes). You may need to add some more stock or water.
8. Turn off the heat when the rice is done and keep covered to rest before serving.
9. Preheat the oven to 375°F. Reheat the cooked fish in the oven before serving on top of the rice.
10. Garnish with the remaining pine nuts and reserved crispy onions. Two handfuls of fresh pomegranate seeds are the perfect finish.
11. Serve with dakkous.