Mejadra ~ Spiced Basmati Rice and Lentils with Fried Onions
This recipe has simple ingredients, straightforward cooking instructions, and the authenticity that is often missing when one tries to recreate ethnic dishes at home. Score, on all counts.
3/4 cup sunflower or safflower oil, for frying
1 1/2 tablespoons coriander seeds
Put the lentils in a pot and cover with water. Bring to a boil and parcook for approximately 12 minutes. Drain the lentils and set aside.
Meanwhile, peel the onions and slice thinly. Put them in a bowl and toss with flour and 1 teaspoon salt. Heat the sunflower oil in a heavy bottomed pan (I use a cast iron frying pan) over high heat. Make sure the oil is hot enough for frying by throwing in a small piece of onion; it should sizzle. Carefully add 1/3 of the onion to the oil and reduce heat to medium high. Fry for 5-7 minutes, stirring occasionally, until the onions are nicely browned. Remove from heat and place on a paper towel-lined plate or colander. Repeat with remaining onion.
Heat a medium sized pot over medium; add the cumin and coriander seeds and toast for about a minute, until fragrant. Add the rice, olive oil, turmeric, all spice, cinnamon, sugar, 1/2 teaspoon salt, and black pepper. Stir to coat the rice with the spice mixture, and then add the lentils and water. Cover the pot with a lid, bring to a boil, and simmer on low heat for 15 minutes.
Remove from heat, lift off the lid, and quickly cover the rice mixture with a clean tea towel. Seal the pot tightly with the lid again and set aside for 10 minutes.
Add 1/2 the fried onions to the rice and lentils and stir to combine. Put the mixture in a serving dish and top with remaining onions. Enjoy!
Ottolenghi & Tamimi. (2012). Jerusalem: A cookbook. Toronto: Random House.
