Rice and Lentils (Mejadra)
Photo: The original uploader was Yish at English Wikibooks., CC BY-SA 2.5
Mejadra is a Middle Eastern pot of lentils and rice finished with a heap of crisp fried onion. The lentils and the rice are toasted in oil separately before any water goes in, which gives each a nuttier taste and keeps the grains distinct. Baharat, cumin and cardamom do the seasoning. Swap in bulgur for the rice if you like, though that makes it contain gluten.
Instructions
Heat oil in a pot and fry the lentils for 3 to 4 minutes, stirring all the time, until the first few lentils start to scorch. Season with salt, baharat, cumin and ground cardamom to taste.
Pour in 2 cups of the water, cover, and bring to a boil. Lower the heat to a simmer and cook for 20 minutes, or until the lentils have absorbed all the water.
While the lentils cook, heat oil in a second pot and fry the rice or bulgur for 3 to 4 minutes, stirring constantly, until the grains change colour. Season with salt, black or white pepper, and ground cardamom.
Add the remaining 2 cups of water, cover, and bring to a boil. Lower to a simmer for 5 minutes, then turn off the heat and leave the pot covered for another 10 minutes.
Cut the onion into thin strips, roughly 0.5 x 4 cm (0.2 x 1.6 in). Fry them in olive oil until crisp and deep golden brown. This takes a while, but the slow browning gives the dish most of its flavor.
Mix the lentils and rice together and top with the fried onion. For a moist result, use 2 parts lentils to 1 part rice.
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