Mujadara

Earthy lentils and rice crowned with deeply caramelized onions, seasoned simply with cumin and finished with crisp onion strands.

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Mujadara turns pantry staples into a complete meal. Its flavour comes from taking the onions beyond soft and golden to a deep mahogany brown while keeping a portion crisp for the top.

Ingredients

• 300 g Brown or green lentils (picked over and rinsed)
• 250 g Aged basmati rice (rinsed and soaked 20 minutes)
• 5 large Onions (thinly and evenly sliced)
• 120 ml Olive oil
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 0.25 tsp Ground cinnamon (optional)
• 2 tsp Fine salt (divided)
• 0.75 tsp Black pepper
• 1.5 litres Water (approximately)
• 250 g Plant-based yoghurt (to serve, optional)

Step-by-step method

1. Put lentils in a saucepan with 1 litre water. Bring to a simmer and cook for 10 minutes; they should be partly tender but still firm in the centre. Drain, reserving 500 ml cooking liquid.
2. Meanwhile heat oil in a wide heavy pan over medium. Add onions and 1/2 teaspoon salt and cook for 25 to 30 minutes, stirring more often as they darken, until deep brown but not burnt.
3. Lift one-third of the darkest crisp onion strands onto a paper-lined plate for garnish. Keep the remaining soft caramelized onions and oil in the pan.
4. Add cumin, coriander and optional cinnamon to the onions and stir for 30 seconds. Add drained rice and lentils and fold gently so the grains are coated.
5. Add 500 ml reserved lentil liquid, remaining salt and pepper. Bring to a boil, cover tightly and cook on the lowest heat for 15 minutes without lifting the lid.
6. Turn off the heat and leave covered for 10 minutes, then uncover and rest another 5 minutes. This releases excess steam and keeps the rice from becoming sticky.
7. Fluff gently with a fork, taste for salt and transfer to a platter. Cover generously with reserved crisp onions and serve with yoghurt or a tomato-cucumber salad.