Madardara (Mujaddara) — Southern Lebanese Rice & Lentils

Ingredients

• 2 cups large lentils
• 1 liter water (or a little more) for boiling the lentils
• 1/2 teaspoon ground cumin
• 1 cup basmati rice
• 1/2 teaspoon salt
• 1 onion
• 2 tablespoons oil
• For the garnish:
• Crispy fried onion wedges (fried in oil with a pinch of cornstarch for extra crunch)

Method

1. Rinse the lentils, then place them in a pot with the water and cumin. Simmer until they are only half‑cooked (par‑boiled).
2. Add the cup of basmati rice after soaking it for 15 minutes and draining. Add the rice to the pot with the lentils, adjust the salt, and stir gently.
   Timers: 15 min
3. When the liquid comes back to a boil and reaches the level of the rice and lentils, reduce the heat and cover the pot.
4. Finely chop the onion and sauté it in the oil until softened. About 5 minutes before the rice and lentils finish cooking, uncover the pot, add the sautéed onion, stir gently, then cover again and let them finish cooking.
   Timers: 5 min
5. Transfer the madardara to a serving dish and top with the crispy fried onion wedges.
6. To make kishk with minced meat by Amir click Kishk with Ground Meat
7. Also from Amir: Potato Mafrakah