M’jaddara (Palestinian Rice with Lentils)

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M’jaddara (Palestinian Rice with Lentils)

 

1 cup lentils (adas baladi, if available)

1/2 cup rice

1 1/2 tsp salt

3/4 tsp pepper

1 1/2 tsp cumin

1 onion

1/4 cup olive oil

 

Wash the lentils under the running tap. Put them in a

cooking pan with just one cup of water and bring them

to a boil on high heat, it takes 5-7 minutes. Lower

the heat and cook them covered for another 15-20

minutes or until all the water is absorbed. Add the

washed rice, the salt, pepper, and cumin, add another

cup of water, stir gently and leave to boil, then

lower heat. At this stage of the cooking you can put a

grid under the pot in order to make sure that the rice

and lentils will not stick to the bottom of the pan.

 

While the lentils are cooking, peel and wash the onion

and chop it into rings. Heat the olive oil in a frying

pan and fry the onion rings until they turn golden. By

this time, the cooking water of the lentil and rice

mixture will have been almost absorbed: add the hot

oil from the pan to the lentils, but do not add the

onion rings, and stir gently with a wooden spatula.

Leave to simmer for a few minutes until the liquid is

totally absorbed, then remove from the stove and leave

to rest for a few minutes before serving.

 

Use the onion rings to decorate the top of the serving

plate and prepare a tomato salad to serve on the side.

 

 

 

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