Sayadieh (Lebanese Fish and Rice) with Tahini Sauce

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they turn deep golden brown. This will take about 20 to 25 minutes. Be patient—the color of the onions is what gives the rice its signature mahogany hue.

Remove about half of the caramelized onions and set aside for serving. Push the remaining onions to the sides of the pot. Season the fish fillets with a pinch of salt and place them in the center of the pot. Cook for 2 minutes per side until lightly golden. Remove the fish and set aside on a plate. The fish will continue cooking later.

Add the basmati rice to the pot with the onions. Stir to coat the rice in the onion-infused oil. Add the ground cumin, turmeric (if using), salt, and black pepper. Toast for 2 minutes, stirring constantly, until the rice is fragrant and glossy.

Pour in the water or fish stock and bring to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes, or until the rice is tender and has absorbed the liquid. Do not stir during cooking to keep the grains fluffy.

Once the rice is done, arrange the seared fish fillets on top of the rice. Cover the pot and let the fish steam gently over very low heat for 5 to 7 minutes, until the fish is opaque and flakes easily.

While the fish steams, whisk together the tahini, lemon juice, and water in a small bowl. The mixture may seize at first—keep whisking and add more water a teaspoon at a time until you get a smooth, pourable sauce. Season with a pinch of salt.

Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork. Transfer the rice to a large serving platter, top with the fish, and scatter the reserved caramelized onions over the top. Drizzle generously with the tahini sauce and finish with a storm of fresh parsley and lemon wedges on the side.