Middle Eastern Rice and Lentils (Mejadra)

 This is so yummy! The crispy onions take a little bit of time to make, but it's worth it.

Middle Eastern Rice (Mejadra)

·               2 tbsp olive oil

·               2 tsp cumin seeds (or 1 tsp ground cumin)

·               1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)

·               1 cup basmati or long grain rice, uncooked

·               Enough water to cook rice (according to package instructions)

·               1 ½ c. cooked lentils

·               1/2 tsp ground turmeric

·               1 1/2 tsp ground cinnamon

·               1 tsp sugar

·               1 tsp salt

·               Black pepper

Crispy Fried Onions 

• 1 onion, very finely sliced
• 1 cup / 250 ml vegetable or sunflower oil
• Salt

Crispy Onions

1. Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels. (careful not to get too browned)

2. Repeat with remaining onions, in two batches. Sprinkle with salt to taste.

Rice

1. Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.

2. Cook for a couple of minutes until the spices are fragrant.

3. Add the rice and stir to coat with the oil and spices.

4. Add the water and lentils.

5. While it comes to boil, add all the other spices, salt and pepper. Turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.

6. Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb and rice stuck to the bottom will soften.

7. Fluff rice and adjust the seasoning with more salt if you wish.

8. Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

Notes

ALTERNATIVE: Use fried shallots / onions sold in jars in the Asian section of the supermarket. They are crunchy, salty and oily, so they serve the same purpose and taste the same.

WHOLE VS GROUND SPICES: The Yotam recipe uses cumin and coriander seeds which soften when cooked, but the coriander is still a little bit firm (but soft firm). This added texture is the way the recipe is intended to be BUT if you prefer not to have the seeds in it, feel free to use ground, I've provided the quantities in the recipe. :)

altered slightly from RecipeTinEats.com