Mujadara

Recipe by:

This dish is a lovely introduction to Middle Eastern cooking if you are new to it. Mujadara can be served as a vegetarian main, or to accompany meat or fish

Mujadara

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

25

MINUTES

CUISINE

Middle Eastern

COURSE

Main

Method

  1. Soak the rice in water for about 20 minutes and rinse well before cooking. Rinse the lentils.

  2. Peel, halve and thinly slice the onions. Heat the olive oil in a heavy-based casserole. Add the onions over a medium heat.

  3. Let them cook for a few minutes until they start to crisp a little around the sides, then stir. Cook for about 15-20 minutes, stirring regularly until they are deeply caramelised.

  4. Remove from the pan, sprinkle with a little salt, and allow to cool. Add the spices and bay leaves to the same pan.

  5. Allow to cook for a minute before adding the lentils and stock. Bring to the boil, then reduce to a simmer, cover and cook for 15 minutes.

  6. Next, add the rice to your casserole. Stir and cover. Allow it to cook for another 12 minutes until tender but still with a little bite. Most of the liquid will have been absorbed by then.

  7. Remove the lid and allow any remaining liquid to evaporate. Serve the Mujadara on a big plate, with the caramelised onions scattered on top.

  8. Chop the spring onions and herbs. Sprinkle them over the dish, along with some toasted flaked almonds and fresh pomegranate seeds. Stir some harissa into creamy Greek yoghurt to serve on the side.

Ingredients

  • 200g brown lentils

  • 200g basmati rice

  • 1 tbsp ground cumin

  • 1 tsp cinnamon

  • 1 tsp salt

  • 2 bay leaves

  • 3 garlic cloves

  • 3 medium onions

  • 75ml olive oil

  • 750ml stock

  • To serve:

  • pomegranate seeds

  • toasted flaked almonds

  • small handful coriander

  • small handful flat-leaf parsley

  • a few spring onions

  • Greek yoghurt

  • Harissa

Method

  1. Soak the rice in water for about 20 minutes and rinse well before cooking. Rinse the lentils.

  2. Peel, halve and thinly slice the onions. Heat the olive oil in a heavy-based casserole. Add the onions over a medium heat.

  3. Let them cook for a few minutes until they start to crisp a little around the sides, then stir. Cook for about 15-20 minutes, stirring regularly until they are deeply caramelised.

  4. Remove from the pan, sprinkle with a little salt, and allow to cool. Add the spices and bay leaves to the same pan.

  5. Allow to cook for a minute before adding the lentils and stock. Bring to the boil, then reduce to a simmer, cover and cook for 15 minutes.

  6. Next, add the rice to your casserole. Stir and cover. Allow it to cook for another 12 minutes until tender but still with a little bite. Most of the liquid will have been absorbed by then.

  7. Remove the lid and allow any remaining liquid to evaporate. Serve the Mujadara on a big plate, with the caramelised onions scattered on top.

  8. Chop the spring onions and herbs. Sprinkle them over the dish, along with some toasted flaked almonds and fresh pomegranate seeds. Stir some harissa into creamy Greek yoghurt to serve on the side.