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morsels45 said

Mujadara

Lentils and rice under a heap of onions fried almost black.

Mujadara
Photo: Bazel, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make mujadara

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With the onions taken seriously

50 minutes · serves 4 · Easy

What you need

  • 200g brown or green lentils
  • 200g rice
  • 4 onions, sliced thin
  • 150ml olive oil
  • 1 tsp cumin
  • 1 tsp allspice

What you do

  1. 1Fry the onions in the oil over medium heat for 25 minutes. Stir rarely. They go past gold, past brown, to the edge of burnt — that is the flavour of the whole dish. Lift out half onto kitchen paper.
  2. 2Simmer the lentils in plenty of water for 15 minutes, until nearly done, then drain, keeping the water.
  3. 3Add the rice, spices and the onions still in the pan, plus 500ml of the lentil water. Salt well.
  4. 4Lid on, lowest heat, 15 minutes, then 10 off the heat.
  5. 5The crisp onions go on top at the table.

Faster

30 minutes · serves 2 · Very easy

What you need

  • 1 tin lentils, drained
  • 150g rice
  • 2 onions
  • 4 tbsp olive oil
  • 1 tsp cumin

What you do

  1. 1Fry the onions hard in the oil for 15 minutes.
  2. 2Rice, cumin and 300ml water, simmered covered 12 minutes.
  3. 3Lentils folded through at the end, warmed through.