Ingredients
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1
-
1
-
1/2
-
2
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Palestinian Lentils and Rice With Crispy Onions,This is so delicious and so simple. It’s a little exotic, very flavorful, and will make your kitchen smell wonderful as it cooks – and my preference is to add extra cumin! I’ve never made it without first soaking the rice and lentils, but the dish could surely be adapted to no-soaking if you’re looking to cut some of the prep time.,Can this recipe be made a day in advance? Would it get too mushy?,Good basic recipe of the classic Mujaddara dish. But in my experience, the onions did not turn out crispy. I recently found a recipe in which the [very] thinly sliced onions are sprinkled with a bit of salt and flour, THEN fried for 6-8 minutes; this results in the wonderful crispy sweet onions that takes this dish to the next level. Also, I like to use basmati rice that has been soaked for at least 30 minutes, which produces a fluffy long grain that cooks faster. If you’ve made this recipe and want to try a unique take on it, I recommend the recipe for Mejadra from the cookbook Jerusalem by Ottolenghi and Tamimi.
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Steps
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1
Done
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Soak Lentils in Water For 3 Hours; Drain. |
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2
Done
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Soak Rice in Water For 1/2 Hour; Drain. |
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3
Done
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Saute Onions in a Large Skillet For About 15 Minutes, or Until Very Brown and Crisp. |
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4
Done
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Remove Onions to a Plate Lined With Paper Towels to Drain. |
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5
Done
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Turn Heat to Medium-High and Add Lentils and Rice to Skillet; Saute Quickly in the Browned-Onion-Flavored Oil, Adding Cumin, Salt and Pepper. |
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6
Done
|
Add 3 Cups of Water and Bring to a Boil. |
|
7
Done
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Cover Very Tightly and Then Cook on Very Low Heat For About 20 to 25 Minutes. |
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8
Done
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to Serve, Fluff Up Rice and Lentils and Top With the Crispy Browned Onions. |
