Laura's mujadara
1 CUP BROWN LENTILS
1 CUP BASMATI RICE
2 TBSP BAHARAT
¼ CUP OLIVE OIL
1 TSP SALT
4 CUPS WATER
2 LARGE ONIONS, THINLY SLICED
PLAIN YOGURT (OPTIONAL)
Heat a heavy bottom pot to medium. Add the olive oil and Baharat spice blend to the pot, and fry until it becomes fragrant (about 1 minute). Add in the lentils and the water, and bring to a boil. Let it simmer for about 3-5 minutes. Then add the rice and salt, and reduce the heat to the lowest setting. Cover and let it cook for about 15-20 min.
While the rice is cooking, fry the onions on med-high heat separately with a generous amount of olive oil. Remove when they are golden brown and crispy.
Remove the rice from the heat and let it sit, covered, for another 10 minutes, to let the rice steam further.
Serve the mujdara with the onions and plain yogurt.
Serves 4.
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aromatic ◦ warm ◦ balanced
A fragrant blend that will enhance the natural flavours of most meats and vegetables alike. This is the most versatile blend I make, it'll add a deep flavour to any roasted meats, stews, roasted vegetables, or can add a warm spiced flavour to simple things like rice or quinoa.
Must try: Use this blend to make Mujadara, or sprinkle it on some cauliflower with olive oil and salt and roast.
55g