Mujadara: spiced rice + lentils with caramelised onions

A new discovery on how to cook lentils + rice (plus ghee, pine nuts, onions, raisins) and spiced with Baharat, made of beautifully warming black pepper, cardamom, cloves, cumin, nutmeg, coriander, paprika - perfect for cold days and yummy!

Although it is a hearty mix of lentils and rice, it is not a ‘cleansing’ food like kitchari because it has lots of fried onions in the mix, however it is certainly still nourishing and wholesome so is excellent to have for lunch or dinner with some salad and spiced yoghurt. A great option to take to a party as well!

Ingredients:

• 1 cup french green or brown lentils, rinsed, soaked for 2 hours and par boiled (about 8 minutes)

• 4 cups vegetable stock

• 2.5 tbsp ghee

• 2.5 large onions, sliced (or about 5 cups)

• 2 tsp salt, more to taste

• 1 cup basmati rice, rinsed and soaked for 10-15 minutes

• 1 -2 tsp black pepper

• 1.5 tsp Baharat spice mix

• 1.5 tsp cumin powder

• ¼ cup pine nuts

• ¼ cup raisins

• Fresh parsley and coriander, chopped (about 1 cup, divided)

• 3-4 lemon wedges

Method:

1. Bring the stock to a boil over medium-high heat.

2. Add in lentils and rice along with 1/2 tbsp ghee and reduce heat to low and simmer, covering with the lid wrapped in a cotton cloth (to catch the condensation and allow the rice to become extra fluffy - tie the cloth in a knot at the top of the lid over the handles). Cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 25-30 minutes). Try not to remove the lid before then!

3. When the rice is cooked, turn off the heat, remove the lid and very gently run a spoon through to distribute the heat, as well as to mix through a light seasoning with salt (as needed). Set aside.

4. In a large saute pan, heat the remaining ghee over medium heat. Add the onions and cook until they are dark golden brown (takes about 20-25 minutes), remembering to stir often and add in a little water to the pan as needed to prevent burning. Towards the last 3-4 minutes of the cooking of the onions, stir in the raisins, salt and spices and cook until fragrant. Set aside.

5. Toast the pine nuts in a dry pan until caramel and fragrant. Set aside.

6. Mix half of onion mixture and half of herbs into rice mixture, gently, making sure not to break the rice or lentils.

7. Spread the rice while warm over a large plate or platter and sprinkle with the remaining onions, toasted pine nuts and herbs.

8. Serve with lemon wedges and a simple salad of fresh spinach / cucumber and garlic yoghurt or raita. Enjoy!