Mujadara
Lentils and rice cooked together with cumin and a heap of slowly browned onions, topped with more crisp onions for a frugal, satisfying meal.
Method
- 1
Put the lentils in a saucepan with the 1 litre of water, bring to the boil and simmer until starting to soften but still firm. Drain.
- 2
Meanwhile, heat the oil in the wide pan over medium-high heat, add the onions and a pinch of salt and cook, stirring often, until soft and golden.
- 3
Lower the heat to medium and keep cooking, stirring and scraping, until the onions are a deep mahogany brown and some are crisp.
- 4
Lift about half the onions, choosing the crispest, onto kitchen paper and spread them out.
- 5
Add the cumin, cinnamon and pepper to the onions left in the pan and stir until fragrant.
- 6
Add the rice and stir to coat it in the oil.
- 7
Add the lentils, the remaining salt and the boiling water and bring back to the boil.
- 8
Cover tightly and cook over the lowest heat until the water is absorbed and the rice is tender.
- 9
Take the pan off the heat, lay a clean tea towel under the lid and leave to rest.
- 10
Fluff with a fork, pile onto a platter and top with the crisp onions. Serve with yogurt and a chopped salad.
Notes
- The onions carry the flavour of the whole dish, so take them as dark as you dare without letting them burn.
- Coarse bulgur wheat is a traditional alternative to rice, though it is not gluten-free.
Equipment
Saucepan, Large wide heavy pan with a lid, Kitchen paper, Colander