Prep the seafood. Arrange the fish and shrimp in a shallow tray. Combine the spices for the seafood, and sprinkle the spices over the fish and shrimp, gently toss to coat. Set aside.

Using a wide skillet, heat ⅓ cup olive oil. Add the seasoned fish in one layer and sear on each side for 30 seconds only. Once seared, take the fish out and set it aside. Add the seasoned shrimp to the same skillet and sear them for 30 seconds on each side. Set aside.

Add the rest of the olive oil to the pan, heat slightly, then add the onions. Sauté the onions on medium heat, stirring them often, until they are translucent and slightly caramelized, about 12–15 minutes. Drain from the oil and set aside.

While the onions are cooking, rinse the rice and soak in warm water for at least 15 minutes. Put the stock on to heat.

Using a 6-quart cooking pot, arrange the sliced tomatoes on the bottom. Then arrange the seared seafood on top. Make sure to pour any liquid released from the seafood into the pot as well. Next, add the caramelized onions on top of the fish and spread evenly. Sprinkle the onions with any remaining salt or cumin.

Drain the rice, and add the spices and mix well. Spread the seasoned rice evenly on top of the onion layer. Press down gently to level the rice.

Pour the hot stock over the rice. It should come to ¼ inch over the rice.

Put the pot over high heat just until the stock comes to a boil, then cover and reduce the heat to a simmer, and cook until the rice has fully absorbed the stock, about 30–40 minutes. Turn off the heat, and let the dish rest in the pot for at least 5 minutes.

Here’s the tricky part! Remove the lid and place a large flat serving platter, preferably a couple of inches bigger than the rim of your cooking pot, on top. Carefully and using both hands, flip the pot and the serving platter together upside down. Let the Sayadieh settle for at least 5–10 minutes, then slowly lift your cooking pot.