Sayadieh

Rinse the rice until the water runs clear, soak it in warm water for 15 minutes, then drain in a sieve. Pat the white fish fillets dry with a paper towel.

Mix together the flour, half of the cumin, the turmeric, black pepper, and half of the salt. Coat each piece of fish in this mixture.

Heat the oil in a deep, wide skillet over medium heat. Fry the fillets for about 5 minutes on each side until golden brown, then transfer to a plate.

In the same oil, fry the thinly sliced onion for 10–12 minutes, stirring often, until it turns deep golden brown but doesn't burn. Set aside about a third of the onion for serving.

Add the rinsed rice to the skillet along with the remaining cumin and salt, stir, and cook for 2 minutes so the grains are coated in the onion-flavored oil. Pour in the water, bring to a boil, and cook uncovered for 5 minutes.

Cover the skillet, reduce the heat to low, and cook for 12–15 minutes, until the rice has absorbed the water. Turn off the heat and let the rice sit covered for another 10 minutes.

Fluff the rice with a fork, top with the pan-seared fillets, the reserved onion, and toasted almonds. Drizzle with lemon juice before serving.