Mujadara
Ingredients
- 250 gGreen lentil (rinsed)
- 200 gWhite rice (rinsed)
- 4 pcYellow onion (finely sliced)
- 100 mlExtra virgin olive oil
- 1 tbspCumin ground
- 1 tspCinnamon powder
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 750 mlMineral water
Method
Lentils and rice infused with onion juices, sporting a deep amber hue. The scent of toasted cumin rises with the steam, while fried onions provide a sharp crunch.
- 1
Rinse the lentils. Place them in a pot with the mineral water. Bring to a boil then reduce heat. Simmer for 15-20 minutes until tender but still holding their shape. Do not discard the cooking water.
- 2
Finely slice the onions. Heat olive oil in a pan and sauté onions over medium-high heat, stirring constantly. They must turn from golden to a deep chocolate brown without burning. This color provides the dish's depth.
- 3
Add rinsed rice to the pan with half of the caramelized onions. Dust with cumin and cinnamon. Pour in the lentils and their cooking water. Season with salt and pepper. Cover tightly and simmer on very low heat until water is fully absorbed. Rice should be fluffy and dry.
- 4
While the rice rests, fry the remaining onions in a bit of oil until very crispy. Serve the rice and lentils in a warm dish and top generously with the fried onions.
Frequently asked questions
How do you get this dish right?
- The dish's color comes strictly from the onions: if they aren't dark enough, the rice will be pale and bland.
- Always use the lentil cooking water for the rice; that's where the flavor is concentrated.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in a pan with a drop of water to maintain the rice's texture.
