Lentil and rice pilaf

This popular Middle Eastern lentil and rice dish (also known as mujaddara) is packed with bold, spiced flavours and textures. For an authentic touch, mathematician presenter of Numbers and Letters, Lily Serna, recommends sprinkling the mujaddara with homemade crispy onion.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 1 cup dried green lentils, picked over, rinsed
• ½ tsp ground cumin
• ½ tsp ground turmeric (optional)
• ½ cup basmati rice, soaked for 15 minutes then drained
• 2 tsp salt, divided
• ½ tsp spice blend (see Note)
• ½ cup (125ml) olive oil
• 3 onions, finely chopped
• Crispy onions, to serve (see Note)

For the salad

• 3 tbsp tahini
• ½ lemon, juiced
• Salt, to taste
• 2 Lebanese cucumbers, roughly chopped
• 3 truss tomatoes, roughly chopped
• ½ small bunch mint, leaves picked, finely chopped
• ½ small bunch flat-leaf parsley, leaves picked, finely chopped
• 3 spring onions, thinly sliced

Instructions

1. Place the lentils into a medium saucepan, then add enough water just to cover (around 2 cups). Add the ground cumin and turmeric (if using). Bring to the boil over high heat, then reduce to low, cover and simmer for 15-20 minutes, or until the lentils are tender, but still retain their shape and are not mushy – check five minutes before than the recommended cook time printed on the lentil packet.
2. Stir the rice, 1 tsp salt and the spice blend (see Note) into the lentils. Add ¾ cup water (enough to cover the rice and lentils), then bring to a boil and reduce to a low simmer, until the rice is cooked, about 10 minutes. If the pan is dry and the rice grains are still not cooked, add a little more water as needed. If the rice is cooked and there is still more water in the pan, uncover and allow the water to evaporate off.
3. While the rice is cooking, heat the olive oil in a large frying pan over medium-high heat. Add the chopped onion and remaining 1 tsp salt and cook, stirring regularly, for 12-15 minutes, or until the onions are golden-brown and beginning to crisp up at the edges.
4. Once the rice is cooked, pour the fried onion and the oil over the rice and lentils, giving them a gentle stir, then cover. Remove from the heat and allow to stand, covered, for 10 minutes before serving.
5. Just before serving, prepare the salad. Combine the tahini, lemon juice and a generous pinch of salt in a large bowl. Add a splash of water to thin out the dressing, then add the remaining ingredients and toss gently to combine.
6. Serve the lentil and rice pilaf with the crispy onions (see Note) and the salad on the side.

Note

• For the spice blend, combine 1 tsp allspice, ½ tsp ground coriander and ¼ tsp ground cumin and use as required.
• For the crispy onion topping: cut 1 large onion into half moons. Heat enough vegetable to deep-fry in a small saucepan until hot. Sprinkle the sliced onion with 1 tsp cornflour and toss well to combine. Shake to remove any excess flour, then deep-fry the onion until crisp and dark golden-brown. Remove the onions from the oil with a slotted spoon to a tray lined with paper towel and use as required.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.