Mujaddara (lentils and rice with caramelised onion)

One of the oldest dishes of Arab cuisine, a humble meal: lentils and rice cooked together, with plenty of deep-fried onion. Cheap, filling, and common during fasting days.

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Method

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1. Rinse the lentils, and cook in 1 L water for 15-18 minutes, until almost soft but not falling apart. Drain, reserving 500 ml of the cooking liquid. ⏱ Timer: 15 min
2. Rinse the rice in cold water until it runs clear.
3. In a wide pan, fry the onion in the oil over medium heat for 25-30 minutes, stirring often, until deep brown and half of it is crisp. Remove the crisp half onto paper towel. ⏱ Timer: 25 min
4. To the remaining onion and oil, add the cumin, cinnamon and allspice, then the rice, and toss for 2 minutes. ⏱ Timer: 2 min
5. Add the lentils, the reserved cooking liquid, salt and pepper, bring to the boil, then cook covered over low heat for 15 minutes. ⏱ Timer: 15 min
6. Take off the heat, and rest covered for 10 minutes, then fluff with a fork. ⏱ Timer: 10 min
7. Serve with the crisp onion on top, yoghurt, and fresh salad.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The onion is the key: fry it patiently until it's truly dark and sweet.
• Also made with coarse bulgur instead of rice (mujaddara burghul).

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