Mujaddara, lentils and rice with crispy fried onions
Middle Eats · ♥ 9.5K likes · 163.7K views · 10 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–4 whole large onions
Slice the onions into strips about 3mm wide and scratch the slices apart to separate the layers.
- 250 ml extra virgin olive oil or vegetable oil
Put all the onions in a 3 litre or larger pot, add 250 ml oil, turn the heat to high.
When it starts frying, fold the onions through the oil and fry 15 to 20 minutes, stirring every 10 to 15 seconds so they brown evenly.
When the onions turn golden, lift them out onto a tray lined with a wire rack.
- salt
Spread them into a single layer immediately with two forks, sprinkle over a pinch of salt, and leave to cool until firm and crisp.
- 275 g green lentils
Wash 275 g green lentils in room temperature water, shake, then rinse in a sieve under the tap.
- 700 ml water
Pour in 700 ml room temperature water, heat on high, cover; at the boil drop to medium high and set a timer for 8 minutes.
- 200 g basmati rice
Wash 200 g rice at least 3 times, preferably until the water runs clear, and drain in a sieve.
- 2 handfuls fried onions
- 2 tbsp onion infused oil
When the lentils have doubled, add the rice, a couple of handfuls of fried onions and 2 tablespoons of the onion oil.
- 1½ tsp salt
- 1 tsp black pepper
Season with 1.5 teaspoons salt and 1 teaspoon black pepper, mix briefly, level the pot.
- 1¼ cup water
Top up with water until the level reaches the surface of the rice, cover on high, set a timer for 2 minutes.
When the water is no longer visible above the rice, drop to low, cover and steam about 20 minutes.
Plate the mujaddara and top with the crispy onions and any of the salads and yogurt.
Fluffing and building the plate