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Adapted from the Wikibooks Cookbook: Rice and Lentils (Mejadra)
- +10 ingredients
- +9 steps
Ingredients
- Added: 200 g brown or green lentils, rinsed
- Added: 200 g long-grain rice
- Added: 1 l water, divided
- Added: 5 tbsp olive oil, divided
- Added: 1½ tsp salt, divided
- Added: 1 tsp baharat
- Added: 1 tsp ground cumin
- Added: ½ tsp ground cardamom, divided
- Added: ½ tsp ground black pepper
- Added: 1 large onion
Method
Added step 1:
Heat 1 tbsp of the oil in a pot and fry the lentils for 3–4 minutes, stirring all the time, until the first ones start to scorch.
4 minAdded step 2:
Stir in 1 tsp salt, the baharat, cumin and half the cardamom.
1 minAdded step 3:
Add 500 ml of the water and cover. Bring to a boil, then simmer for about 20 minutes until the water is absorbed.
20 minAdded step 4:
In a second pot, fry the rice in 1 tbsp oil for 3–4 minutes, stirring, until the grains change colour.
4 minAdded step 5:
Add the remaining salt, the black pepper and the rest of the cardamom.
1 minAdded step 6:
Add the remaining 500 ml water and cover. Bring to a boil, then simmer for 5 minutes. Turn off the heat and leave it covered for another 10 minutes.
15 minAdded step 7:
Cut the onion into thin strips, about 0.5 × 4 cm.
3 minAdded step 8:
Fry the onion in the remaining 3 tbsp oil until crisp and deep golden brown. It takes a while, and that is where the flavour comes from.
15 minAdded step 9:
Mix the lentils and rice (about 2 parts lentils to 1 part rice keeps it moist) and pile the fried onions on top.
2 min