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Mejadra — spiced lentils and rice
Lentils and white rice cooked separately, combined and topped with deeply golden onions.
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General
Lentils and white rice cooked separately, combined and topped with deeply golden onions.
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5 clear steps
Pick over and rinse the lentils. Warm a little oil in a saucepan and stir the drained lentils for 3–4 minutes; do not scorch them. Season with salt, baharat, cumin and cardamom.
Add 2 cups of the measured water. Bring to a boil, cover and simmer initially about 20 minutes, until the lentils are tender. Add a little extra water and continue if needed; absorption alone does not prove doneness.
Warm a little oil in the second saucepan and stir the rice for 3–4 minutes. Add salt, pepper, cardamom and the other 2 cups water. Cover and simmer until tender according to the rice package; allow to stand covered for about 10 minutes. The source short 5-minute simmer is not sufficient for every rice variety.
Slice the onion into thin strips. Fry in olive oil over moderate heat until deeply golden and crisp, without burning.
Combine approximately 2 parts cooked lentils with 1 part cooked rice, as the source specifies, and top with onions. Any extra cooked rice can be served separately or refrigerated promptly. Serve three source portions.
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