1,251 likes, 22 comments - nourkanny on December 17, 2025: "Sayadieh rice recipe: Onion stock: 6 large onions, chopped 1 cinnamon stick 4 cups water In a large pot over medium heat, add some oil and the onions into the pot and sauté them until they become browned. Stir the onions continuously to ensure even cooking. They should reach the desired color after 10-15 minutes. If not, continue cooking until they develop a deep brown color. Add the water and cinnamon stick to the pot and bring the to a boil. Cover the pot, reduce the heat, and allow it to simmer on low for an hour. When done, strain the stock and set it aside. Rice: 2 cups calrose or Italian rice 4 tsp cumin powder 2 tsp salt 2 fried onions 1 chicken bouillon cube 3 cups onion stock (if its not enough, add water) Soak your rice for 30 minutes. In the meantime slice your onions into thin strips and heat some oil in a pan, fry the onions until golden brown and place them on a paper towel to remove any excess oil. Heat a medium sized pot and add a tbsp of oil (i use the same oil I fried the onions with) strain your rice and sauté it for a minor two. Add the salt, cumin, and chicken bouillon cube, sauté for another minute. Add the fried onions, mix everything together. Heat the onion stock and add it to the rice. Bring to a boil, cover the rice and lower the heat. Cook for 15 minutes. For the whole fish: I brush the inside with olive oil, garlic, and lemon zest. And season it well with salt and freshly ground black pepper. I also stuff it with green onion, shallots, and some garlic cloves. Roast it for 35-40 at 180C (depending on the size of the fish)".