Coastal Sayadieh Fish with Brown Onion Rice

About this recipe

The traditional fishermen's dish of the Levantine, Egyptian and Gulf coasts, whose secret is the brown colour from slowly darkened onions.

The secret

Brown the onions to a very deep brown (just before burning), then boil them in water to make the concentrated sayadieh broth.

Serve it with

Serve with tahini and parsley salad, tamarind or tangy daqqus sauce and lemon wedges.