Mejadra

A Middle Eastern favourite that combines spiced rice and lentils with fried onions.

Serves: 6

Prep Time: 15 min

Cooking Time: 35 min

Total:  45 min

Ingredients

1/2 cup green or brown lentils
1 cup brown rice
2 cups water
2 tsp. cumin seeds
1 1/2 tsp. coriander seeds
2 tbsp. olive oil
1/2 tsp. sugar
1/4 tsp. ground cinnamon
2 tsp. good quality curry powder or hawaij spice mix
salt and pepper
3 tbsp. sunflower oil
1 large onions, peeled and thinly sliced in rings
1 tbsp. flour or rice flour

Directions

1. In a small pot cover lentils with plenty water. Bring to boil and cook for 12-15 minutes, until softened but still have a bite. Drain and set aside.
2. Heat 1 tsp. olive oil in a large pot and add cumin and coriander seeds. Toast for 1-2 minutes. Add rice, remaining olive oil, curry powder, cinnamon, sugar, salt and pepper. Stir to combine then add 2 cups water. Cook until water has evaporated, about 20 minutes.
3. While rice is cooking, prepare onions by tossing slices in flour mixture. Heat sunflower oil in a pan and fry onions until crispy. Place onions on a plate lined with a paper towel, allowing some of the oil to drain.
4. When rice is done, add lentils and 1/2 onions to the pot and mix to combine. Transfer to a shallow serving dish and top with remaining fried onions.
5. Serve warm or at room temperature.

Lightly adapted from Ottolenghi's Jerusalem (2012)