Mujaddara Recipe (Traditional Middle Eastern Rice)

Step 1: To begin making the Mujaddara, wash and soak the masoor/lentils in water for 3-4 hours

Step 2: Drain and wash them once again, place them in a saucepan and cover with adequate water to cook them

Step 3: Place the saucepan on the heat and allow them to cook till softened, al dente

Step 4: Meanwhile, heat oil in a wide flat bottom skillet

Step 5: Add the onions to it and saute on a medium to low flame fry them till golden and crispy (this will take 20-25 minutes of gently sauteing)

Step 6: Drain the onions with a slotted spoon onto absorbent paper and set aside until later use

Step 7: Retain 1 tablespoon oil in the skillet and take out the rest

Step 8: Add the cooked lentils, spices, salt and half the onions to the oil in the skillet

Step 9: Toss together to mix

Step 10: Add the rice and toss once again

Step 11: Add about 2-2 ½ cups water or vegetable stock (use leftover liquid from cooking the lentils, if any)

Step 12: Cook covered till the rice is just cooked, until the grains are soft to bite but grains remain separate and not mushy

Step 13: Take the rice out in a serving plate and garnish with the rest of the fried onions and pine nuts

Step 14: Drizzle lime juice, just before serving

Step 15: Serve Mujaddara along with Fattoush With Za'atar, Sumac and Pomegranate Molasses and spiced yogurt or Grilled Aubergines with Tzatziki for a weeknight dinner