Levantine · 1 hr · serves 4

Mujadara (Lentil Rice with Fried Onions)

Kept by The Bhook kitchen

Ingredients

• 200 g brown or green lentils, rinsed
• 180 g long-grain or basmati rice, rinsed
• 3 medium onions, thinly sliced
• 4 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp salt
• black pepper, to taste
• optional: plain yogurt or salad, to serve

Method

1. Put lentils in a saucepan and cover with plenty of cold water. Bring to a boil, then simmer, uncovered, for about 12 min; lentils should be just tender but not falling apart. Drain and set aside, reserving 500 ml of the cooking water.
2. While lentils are cooking, heat 3 tbsp olive oil in a large frying pan over medium heat. Add sliced onions and a pinch of salt. Cook, stirring often, until deeply browned and crisp in places, about 25 min. Set aside a third of the onions for topping.
3. Add remaining onions (and any oil in the pan) to a pot over medium heat. Add cumin and cinnamon; let them sizzle, then add rice. Stir until coated and the rice is a bit translucent, about 2 min.
4. Add cooked lentils and 500 ml reserved water. Stir in salt and a grind of black pepper. Bring to a boil, then immediately reduce to very low heat. Cover tightly and cook 15 min, just until rice is cooked and liquid is absorbed.
5. Let the pot rest, off the heat and covered, for 10 min. Fluff gently with a fork.
6. Serve with fried onions on top, with yogurt or salad if you like.

The trick is in the onions. Cook them slowly until truly brown, or the finished dish will taste flat.