Rice and Lentils (Mejadra)

• 1 cup (100 g / 3.5 oz) dry lentils
• Olive oil
• Salt
• Baharat
• Cumin
• Ground cardamom
• 4 cups (1 L / 1.1 qt) water, divided
• 1 cup (80 g / 2.8 oz) uncooked rice or bulgur
• Ground pepper
• 1 medium sized onion

Ingredients for 4 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.

   Stovetop
2. 2

   Add salt, baharat, cumin, and ground cardamom to taste.

3. 3

   Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.

   Stovetop
4. 4

   Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.

   Stovetop
5. 5

   Add salt, black or white pepper, and ground cardamom.

6. 6

   Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.

   Stovetop
7. 7

   Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).

8. 8

   Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).

   Stovetop
9. 9

   Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency.