Siyadieh

Siyadieh is the great Lebanese fish dish — a recipe with deep roots in the port cities of Tyre and Sidon, where fishermen traditionally prepared it with their freshest catch. At its core, it's a beautiful marriage of flaky white fish and golden caramelised-onion rice, but the craft is in every detail: the onions are cooked low and slow until dark and sweet, the rice is toasted in their caramelised juices, the fish is spiced and seared, and everything is finished with a fragrant golden broth and a generous scattering of toasted pine nuts.

The flavour is deep, warm, and slightly smoky — it tastes of the Lebanese coast. It's increasingly rare in home kitchens because it takes time and confidence to execute well. Mirna makes it with fresh white fish and real fish stock, no shortcuts taken.

Siyadieh is traditionally served with a small bowl of lemon tahini or plain yoghurt. Each tanjara serves 4–5 people.