Rice Mujaddara with Saffron

Ingredients

• 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
• This saffron Mujaddara recipe is from a friend on Shoutabkhin Today :
• Anahid Menhem
• To see more of Anahid's recipes, visit her page on our site by clicking her name.

Method

1. 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.
2. Meanwhile, have the washed rice soaking in water for about half an hour...
3. 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.
4. When the lentil-rice mixture comes to a boil, reduce the heat and simmer until done.
5. Prepare in advance the sliced onions, carrot slices, and raisins; fry each separately and garnish the Mujaddara with saffron to taste.