Cookbooks will inform you that, in the Middle East, Mujadara is the essence of comfort food – a humble dish made from pantry staples. Here's our tip for extra crispy onions- cook them until they are deep brown and darker than you might be comfortable with. Without the deep color, you won’t get the crunch. Just make sure to take them off the heat before they burn!
Prep Time
1 hour and 25 minutes
Ingredients for Mujadara:
Method of preparing the Mujadara:
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Add the lentils into a medium saucepan. Cover with water about an inch above them. Boil, then simmer until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
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Oil a deep skillet over medium-high heat. Fry the cumin seeds until they darken - about 1 minute. Add the onions, sprinkle with a dash of salt and cook about 15 minutes, until dark brown.
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Using a spatula, remove about half of the onions and place on a paper towel-lined plate; these are for garnish later. Add the cayenne and cinnamon stick; sauté for about 1 minute.
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Add the rice and cook, until it starts to brown. Quickly, add the cooked lentils, 3 cups water, and 1 tsp salt; bring to a boil. Turn the heat down to simmer, cover, and cook for 30 minutes. The water should completely evaporate and the rice should be tender.
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Turn off the heat and let sit for 5 minutes
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Serve with the onion garnish, toasted pine nuts, and a little squeeze of lemon juice. Serve with a few dollops of Greek yogurt if you’re using it.
Source: Foodnetwork.com
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