Mujaddara

AT A GLANCE

  • Serves 6 people

This Levantine dish can be served as a side with fish or on its own. The masses of crisp onion give it an earthy sweetness.

  • 185 ml (¾ cup) olive oil
  • 40 gm butter, coarsely chopped
  • 6 onions, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ras el hanout (see note)
  • 400 gm (2 cups) long-grain rice
  • 750 ml (3 cups) chicken stock
  • 200 gm (1 cup) green lentils
  • To serve: natural yoghurt (optional)
  •  
  • Cucumber and parsley salad
  • 4 Lebanese cucumbers, diced
  • Finely grated rind and juice of 1 lemon
  • 3 cups coarsely chopped flat-leaf parsley
01   Preheat oven to 180C. Heat 125ml olive oil and half the butter in a large casserole over medium-high heat, add half the onion and stir occasionally until crisp and dark golden (15-25 minutes). Remove onion with a slotted spoon, repeat with remaining oil, butter and onions, then drain onion (reserve oil mixture) and set aside.
02   Return oil mixture to pan, add garlic and spices and cook until fragrant (10-20 seconds), then add rice. Stir, add chicken stock, bring to the simmer, cover and bake until rice is just cooked (15-20 minutes).
03   Meanwhile, for cucumber and parsley salad, combine ingredients in a bowl, season to taste and refrigerate until required.
04   Meanwhile, cook lentils in boiling water until tender (10-15 minutes), drain and set aside. Stir lentils through rice during last 5 minutes of cooking and serve hot, topped with crisp onion, with cucumber and parsley salad and yoghurt.

Note Ras el hanout is a blend of many different spices, among them cloves, cinnamon, cardamom, coriander and rose, and is available from select delicatessens and online from www.herbies.com.au.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN, EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

SPICY GRENACHE. , suggested by MAX ALLEN

FEATURED IN

Aug 2010

Aug 2010

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