Lebanese fish and rice with caramelised onions (Sayadieh)

1. Slice the onions into thin half-moons and caramelise in the oil over medium heat, stirring often, for 20-25 minutes until dark brown (but not black); set half aside.

2. Blend the remaining onions with the water, bring to the boil and stir in the cumin, cinnamon and salt to make the brown stock.

3. Season the fish fillets with salt, pepper and cumin and fry in a little oil for 2-3 minutes per side, then set aside.

4. Pour the rinsed rice into the brown stock, cook covered over low heat for 15 minutes, then lay the fish on top and steam for 5 more minutes.

5. Toast the almonds and pine nuts in a little oil in a small frying pan until golden.

6. Pile the rice onto a platter, place the fish on top, scatter with the reserved onions and toasted nuts and serve with lemon wedges and tahini sauce.

Tip: Sayadieh is the dish of Lebanese fishermen (sayyad means fisherman); the rice gets its brown colour solely from the deeply caramelised onions. Be patient with the onions: fry them too fast and they turn bitter, slowly and they become sweet and deep.