Middle Eastern Spiced Lentil and Rice (Mejadra)
chicken shawarma
Ingredients
- 2 Tbsp olive oil
- 2 tsp cumin seeds (or 1 tsp ground cumin)
- 1 1/2 Tbsp coriander seeds (or 1 1/2 tsp ground coriander)
- 1 cup basmati rice
- 1 1/4 cup water
- 14 oz canned brown lentils, drained (1 can) , drained
- 1/2 tsp ground tumeric
- 1 1/2 tsp ground cinnamon
- 1 tsp sugar
- 1 tsp salt
- black pepper
- crispy fried onions
- onions, very thinly sliced
- oil for frying
Instructions
Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
Repeat with remaining onions, in two batches.
Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
Cook for a couple of minutes until the spices are fragrant.
Add the rice and stir to coat with the oil and spices.
Add the water and lentils.
While it comes to boil, add all the other spices, salt and pepper.
When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
Fluff rice with a fork and adjust the seasoning with more salt if you wish.
Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.
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