Spiced Hammour Sayadiya

Spiced hammour sayadiya with seasoned fish served over deeply flavoured onion rice and finished with lemon.

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Sayadiya pairs fish with rice coloured and flavoured by well-browned onions. This version uses hammour for a Gulf touch while keeping the classic combination of aromatic rice, spice and fish.

Ingredients

• 900 g hammour fillets (cut into 6 portions)
• 450 g basmati rice (rinsed and soaked 20 minutes)
• 3 onions (thinly sliced)
• 3 garlic cloves (finely chopped)
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground turmeric
• 0.25 tsp ground cinnamon
• 0.5 tsp black pepper
• 3 tbsp lemon juice
• 2 tbsp plain flour (for a light coating, optional)
• 4 tbsp neutral oil
• 850 ml fish or vegetable stock (hot)
• 1.75 tsp salt (or to taste)
• 3 tbsp toasted pine nuts or almonds (optional)
• 3 tbsp fresh coriander (chopped)
• lemon wedges (to serve)

Step-by-step method

1. Season the hammour with half the cumin, coriander and turmeric, half the salt, the black pepper and 2 tablespoons lemon juice. Leave for 15–20 minutes while you prepare the onions.
2. Heat 2 tablespoons oil in a wide pot over medium heat. Add the sliced onions and cook slowly for 15–20 minutes until deep golden brown. Remove about one quarter for garnish.
3. Add the garlic and remaining spices to the onions in the pot and stir for 30 seconds. Drain the soaked rice and add it, turning the grains gently in the onion mixture for 1 minute.
4. Pour in the hot stock, taste for salt and bring to a boil. Reduce the heat to low, cover tightly and cook for 15 minutes. Turn off the heat and leave covered for another 10 minutes.
5. While the rice cooks, pat the marinated fish lightly dry. Dust with flour if using. Heat the remaining oil in a frying pan over medium-high heat.
6. Cook the fish for about 3–4 minutes per side, depending on thickness, until golden and just cooked through. Avoid repeatedly turning the pieces because hammour can break once tender.
7. Fluff the rested onion rice gently with a fork and stir in the remaining tablespoon of lemon juice. Transfer to a serving platter.
8. Arrange the fish over the rice and garnish with the reserved browned onions, coriander and optional toasted nuts. Serve with lemon wedges.