Mujadara rice

Mujadara rice

By
From
Posh Rice
Serves
4-5
Prep
45 mins

An earthy Lebanese rice dish that’s perfect with simply cooked lamb or chicken. Any leftovers, which are unlikely, are delicious cold the following day.

Ingredients

Quantity Ingredient
175g jasmine or basmati rice
6 tablespoons sunflower oil
4 onions, thinly sliced
4 garlic cloves, thinly sliced
2-2 1/2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon ground cinnamon
400g brown lentils, rinsed and drained
300ml hot vegetable stock
4-5 tablespoons greek-style yoghurt
handful mint leaves, roughly torn
salt
freshly ground black pepper

Method

  1. Soak the rice in plenty of cold water. Meanwhile, heat half the oil in a large frying pan over a high heat. Fry half the onions with a pinch of salt for about 15 minutes, until caramelised and crispy. Remove using a slotted spoon and spread out on kitchen paper. Repeat with the remaining oil and onions.
  2. Add the garlic and spices to the oil in the pan and cook for 30 seconds. Tip in the lentils and drained rice. Stir to coat, then pour over the stock and add one-third of the fried onions. Cover and simmer for 10 minutes, then turn off the heat and steam for 10 minutes. Season, fluff with a fork and transfer to a serving plate. Dollop and drizzle over the yoghurt, then scatter over the remaining onions, mint and a grinding of black pepper.
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