Mujadara

Ingredients

• 200 g green or brown lentils
• 200 g basmati rice, rinsed
• 4 large onions, sliced thin
• 120 ml olive oil
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground cinnamon
• yoghurt, to serve (optional)

Method

1. Part-cook the lentils

   Simmer the lentils in unsalted water for 15 minutes, until nearly tender but still firm, then drain and keep the liquid. Salt at this stage toughens the skins so they never soften.

   15 min

2. Fry the onions properly

   Fry the onions in the oil over a medium heat, stirring, until deep brown and crisp — 25 minutes or more. This is the entire dish. Pale onions give you plain lentils and rice.

   25 min

3. Keep some back

   Lift out half the onions onto kitchen paper to crisp up for the top, leaving the rest and the oil in the pan.

4. Cook rice and lentils together

   Stir the spices into the pan, add the rice and lentils, then 500 ml of the reserved lentil liquid topped up with water, and season. Bring to a boil, cover, and turn to the lowest heat.

5. Steam

   Cook 12 minutes, then rest off the heat, still covered, for 10 more. Fork it through gently — stirring hard breaks the lentils.

   22 min

6. Serve

   Pile onto a platter and heap the crisp onions on top, with yoghurt alongside if you want it.