Mujadara

This is one of my favorite rice and bean recipes. It’s a bit troublesome, as you have to cook the lentils and rice separately, so you need enough pans, but they can be cooked at the same time, so it doesn’t really take long and the results are worth the minor effort. Fluffy rice, earthy lentils and a topping of carmelised onions. Comfort food from the middle east.
I usually make more onions than I call for here, because carmelised onions are so good. The black pepper and allspice is a mixture called baharat and there are many regional variations. I prefer this version for its simplicity.
Mujadara
serves 3-4
1 cup brown lentils
1 cup long grain rice
2 onions, thinly sliced
¼ tsp black peppercorns
¼ tsp whole allspice
½ tsp ground cumin
¼ tsp ground cardamom
olive oil
4 cups water
Fry the rice in a little oil, until it starts to change color. Add the cardamom and two cups of water. Bring to a boil. Cover and simmer for 5 minutes, then remove from heat and let stand 20-30 minutes.
Fry the lentils in a little oil until they start to brown. Add the peppercorn, allspice and cumin. Pour in two cups of water and bring to a boil. Cover and simmer for about 20 minutes, or until the lentils have absorbed all the water.
Carmelise the onions in oil. Make sure they get really brown and soft.
Combine cooked rice and lentils. Top with carmelised onions.