This is a fish and rice dish that is cooked with lots of caramelized onions that add a nice sweet and nutty flavor to it. This dish is served as a main dish and was traditionally served in a lot of the old fishing towns. Ingredients 2 lbs or 3 fillets of cod (no bones) 2 cups basmati brown rice 2 cups chopped onions 1 cup flour 2 tbs Dede's Sayadieh spice 1 tbs turmeric 1 tsp salt 2 tsp black pepper 4 tbs olive oil 1 cup toasted almond and pine nuts 4 cups water Directions First season the cod, both sides, with some salt and pepper then dip the cod in the flour both sides. Heat a pan and add 3 tbs olive oil and add the cod fillets, cook for 4 minutes on each side until brown, remove and place in a plate. In the same pan add 1 tbs olive oil and add the onions and saute until they are caramelized and a light brown, for about 5 minutes. Flake the cod into bite size chunks and leave in the plate. In a large pot, add the 4 cups of water and bring to a boil then add the onions, turmeric, Sayadieh spice, 1 tsp salt, 1 tsp pepper, 1/2 of the fish and then let boil for about 5 minutes. Next, add the rice, stir and let cook for 15 minutes on low heat, then add the rest of the fish on top, cover and cook on low heat for another 25 minutes. Let the rice rest for 15 minutes before serving. Plate the rice and fish and sprinkle the top with the toasted nuts. Serve with yogurt or tzatziki sauce or salad.