Rice Mujaddara (Madardara)

Ingredients

• 2 onions, sliced into wedges
• 1 cup vegetable oil
• 1 1/4 cups brown lentils
• 2 cups Egyptian rice or short-grain rice
• 1 tablespoon salt
• Traditional madardara from a friend and cook from the Shou Tabkhin Today website:
• Jihan Lio
• Click on Jihan's name to visit her profile and discover her wonderful recipes.
• For more delicious recipes from Jihan, here is Hindbeh
• Also from Jihan's recipes made the traditional way, here is Chickpea Mutabbal
• Potato and Rice Stew is another of Jihan's delicious recipes

Method

1. Fry the sliced onions in the cup of oil until the onions are nicely browned.
2. Remove the onions from the oil and drain them on paper towels. Set the oil aside.
3. In a cup of sunflower oil, drain the onions from the oil and place them on paper towels. Leave the oil aside.
4. Wash the lentils, then place them in a pot and cover with water. The water should reach the level of the lentils, not more. Boil until half-cooked.
5. Soak the short-grain rice in water for 10 to 15 minutes only, then wash and drain it and add it over the lentils as soon as they are half-cooked.
   Timers: 15 min
6. Add the salt over the lentils and rice and stir.
7. At this stage, the water should be about 1/2 to 1 cm above the lentils and rice, no more.
8. Bring to a boil over high heat without covering the pot until the water level drops to the level of the lentils and rice.
9. Reduce the heat, cover the pot, and leave the madardara for about 20 minutes until cooked through.
   Timers: 20 min
10. Reheat the oil you set aside after frying the onions and pour it over the pot of madardara. Stir gently, then leave the pot over high heat without a lid for 2 minutes so the madardara dries out slightly.
    Timers: 2 min
11. Garnish with the fried onions and serve.