Mujaddara (rice)

A delicate blend of rice and brown lentils cooked in olive oil. Garnished with plenty of crispy caramelized onions and served alongside a fresh salad or yogurt.

🥄 Ingredients

• 1 kg rice
• 250 g coarse brown lentils
• 3 cups boiling water
• 4 large onions
• 1 tablespoon salt
• 0.5 cup good quality olive oil
• Oil for frying the onions

👩‍🍳 Instructions

1. Soak the rice and set it aside.
2. Peel the onion and finely chop half of it, then slice the other half.
3. Place the lentils in a pot with two cups of water and boil them. Be careful not to overcook them. Boil for about 1.5 hour, checking them regularly; they should be cooked without breaking apart or bursting open.
4. Heat olive oil in a suitable pot and add the finely chopped onion. Sauté until golden brown, then add the rice and stir for 5 minutes. Pour the cooking water over the lentils (don't discard the water, as it retains its nutritional benefits). Pour 3 cups of boiling water over the bulgur and lentils, add salt, cover, and bring to a boil. Reduce the heat to low (about a quarter of the way down) and let it simmer for about 10 minutes, or until the water is absorbed.
5. Heat oil in a frying pan. Separate the sliced ​​onion into smaller pieces and sauté briefly. Cook over high heat for about 3 minutes, then reduce the heat to low and cook until golden brown and crispy.

🌹 Decoration

Garnish the Majda dish with onions and any type of pickles around the edges of the dish.