Red Snapper with Caramelized Cumin Rice

Sayadiyeh (sayeh-dee-yee)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

The subtle flavors in this recipe are going to surprise you. Moist pieces of red snapper are laid on a bed of rice steamed in a rich broth prepared with caramelized onions and cumin. Toasted almonds and cumin-laced onion sauce complete this dish.


For the Red Snapper with Caramelized Cumin Rice

  • pounds fresh red snapper filet, skinless
  • 2 tablespoons freshly squeezed lemon juice
  • ¾ teaspoon and 1 teaspoon and ¼ teaspoon salt, divided
  • ½ cup olive oil (for frying)
  • 4 cups sliced yellow onion ( inch)
  • teaspoons and teaspoon ground cumin, divided
  • 4 cups boiling water
  • 1 cup converted (also called parboiled) rice
  • 1 tablespoon butter and 1 tablespoon melted butter, divided
  • ½ cup toasted slivered almonds
  • (You may substitute tilapia, cod, halibut, or any mild-flavored fish.)


    Prepare Ahead

    This dish can be prepared 4 to 5 hours in advance. Store loosely covered in a cool dry place. Serve as directed.