Mujaddara is a popular dish throughout the Arab world and is generally made using brown or green lentils and rice.
Course sides
Cook Time 30minutes
Servings 4
Ingredients
1Cupbasmati ricerinsed
1Cupbeluga lentilsrinsed
2onionshalved and thinly sliced
1dry chili
1heaping tspcinnamon
1/2tspcumin seeds
2cardamom pods
2cloves
Salt
Olive oil
For garnish:
Handful chopped pistachios
Pomegranate seeds
Instructions
In a small pot, cover the lentils with plenty of water. Bring to a boil, reduce heat and cook uncovered 18 minutes. Add salt, and let it steep for 2 minutes, then drain.
For the rice, heat oil, cardamom and cloves. Add the rice and toast for about 3 minutes, stirring occasionally. Add 1.5 cups boiling water – Cover and cook on low heat for 13 minutes. Leave unopened for 5 additional minutes.
In the meantime, prepare the onions: in a pan, toast the dried chili and cumin seeds until fragrant, about 2 minutes. Add olive oil, then the onions and salt. Work with high heat, adding all the onions at once and stirring often will allow you to get good caramelization very quickly. After about 5 minutes, add the cinnamon, continue cooking the onions until dark brown and soft, about 10 minutes. Stir in the cooked rice and lentils. Continue cooking on medium heat for a few minutes. Stir once or twice only, to get a crispy bottom. Sprinkle with pistachio and pomegranate to finish.