Mejadara or Mujadara

Serves 8-10 people

INGREDIENTS

FRIED ONIONS:

• 2 cups safflower oil or other neutral oil
• 2 onions, sliced in 1/8 inch thick slices
• 3 Tbsp corn starch
• 3 Tbs. Chickpea flour
• pinch of salt

FOR THE MAIN DISH

• 1 1/2 cups rinsed black lentils,
• 1/4 cup olive oil
• 1-1/2 cup diced onions
• 1-1/2 tsp cumin
• 2 t. Coriander
• 1 t. Turmeric
• 2 t. Allspice
• 3 t. Cinnamon
• 2 t. Honey (or agave)
• 1-1/2 cup, basmati rice
• 3 Tbsp olive oil
• 2 t. Salt
• 1 t. Pepper
• 2 cups boiling water
• 1/4 cup chopped parsley, plus more for garnish

INSTRUCTIONS

1. Separate the onion slices into rings, and toss with the corn starch, chick pea flour and salt.

2. Heat the oil in a cast iron frying pan and fry the onions, in batches, for about 5 minutes until they are browned and crisp. Drain the onions on paper towels and set aside.

3. Rinse the lentils well. Cover with cold water and par boil for 10-12 minutes. Drain and set aside.

4. In a large pan, slowly sauté the diced onions in the olive oil until golden brown, (about 30 minutes.)

5. Add the spices and rice and continue sautéing for a few minutes.

6. Add the par-boiled lentils and boiling water. Add the honey, salt & pepper.

7. Bring to a boil, reduce the heat, cover, and cook on low for 15 minutes. Remove from the heat. Add the chopped parsley and with a fork, fluff up the rice/lentil mixture. Let rest, covered for 10 minutes.

8. To serve, mix in 1/2 of the fried onions and place the rest of the onions on top of the rice.

9. Garnish with remaining chopped parsley.