Rice and grains
ChefAnahid Monem
Rice Mujaddara with Saffron
A hint of saffron adds a bright twist to a classic dish—Rice Mujaddara. The traditional mujaddara (the red version) is made with bulgur, while this rice-based version uses rice. Today’s recipe offers a saffron-infused Mujaddara.
Ingredients
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- 2 cups lentils
- 1 teaspoon saffron threads
- 1 teaspoon salt
- 1/2 cup Egyptian rice
- 2 tablespoons vegetable oil
- 1 dried onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon raisins (currants)
- 3 dried onions, sliced
- 1 carrot, thinly sliced
Method
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- Rinse the lentils and place them in a pot over heat. Add 1 teaspoon saffron threads and salt, and when the lentils are nearing tenderness, turn off the heat and set aside.
- Meanwhile, have the washed rice soaking in water for about half an hour...
- In a second pot, heat vegetable oil and a large onion, finely chopped; after it browns, add the olive oil, then the rice, and then the cooked lentils with their liquid, adding water or salt as desired.
- When the lentil-rice mixture comes to a boil, reduce the heat and simmer until done.
- Prepare in advance the sliced onions, carrot slices, and raisins; fry each separately and garnish the Mujaddara with saffron to taste.
Recipe tags
Rice and grainsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
