Name: Red Snapper with Caramelized Cumin Rice (Sayadiyeh (sayeh-dee-yee))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: (You may substitute tilapia, cod, halibut, or any mild-flavored fish.); 1½ teaspoons and ⅛ teaspoon ground cumin, divided; ½ cup olive oil (for frying); ¾ teaspoon and 1 teaspoon and ¼ teaspoon salt, divided; 4 cups sliced yellow onion (⅛ inch); 1 tablespoon butter and 1 tablespoon melted butter, divided; 1 cup converted (also called parboiled) rice; 2 tablespoons freshly squeezed lemon juice; ½ cup toasted slivered almonds; 1½ pounds fresh red snapper filet, skinless; 4 cups boiling water

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.