Sayadieh

Thinly slice the onions.

Peel and crush the garlic cloves.

Rinse the basmati rice under cold water until the water runs clear.

Heat the olive oil in a large saucepan over a medium heat and cook the onions, stirring occasionally, until deeply caramelised.

Set aside half of the caramelised onions for serving.

Add the garlic, cumin and saffron to the pan and cook until fragrant.

Add the water and bring to a simmer.

Season the fish with salt and pepper, add it to the pan, and poach gently.

Check the temperature with a meat thermometer inserted into the thickest part of a fillet; it should read at least 63 degrees Celsius, or the fish should flake easily when tested with a fork.

Lift the fish out of the pan and set it aside.

Strain the poaching liquid into a jug.

Return the strained liquid to the pan, stir in the rice, and bring to a boil.

Cover and cook over a low heat until the rice is tender and the liquid has been absorbed.

Toast the pine nuts in a dry frying pan over a medium heat until golden.

Whisk together the tahini, lemon juice and a splash of water in a mixing bowl until smooth.

Fluff the rice with a fork and season to taste with salt and black pepper.

Spoon the rice onto a platter, top with the poached fish and the reserved caramelised onions, scatter with the pine nuts and parsley, and drizzle with the tahini sauce.