Mujaddara Rice
1 teaspoon allspice
- ½ teaspoon cinnamon
Salt
Ingredients for Serving
- ½ bunch of parsley
4 tablespoons strained yogurt
Place the washed lentils in a saucepan. Add 3 cups of water and simmer until tender, but not completely soft.
Place your pan on the stove and heat the olive oil. Add the thinly sliced onions and caramelize them over low to medium heat until they are dark brown and even crispy. Remove half of the caramelized onions to a plate and spread them out to cool.
Add the drained lentils to the pot with the onions. Add the rinsed rice and stir. Add the cumin, allspice, cinnamon, salt, and black pepper and stir. Then add the water and cook over low heat with the lid closed until the water is absorbed. Then turn off the heat and let it rest for 10 minutes.
In a mixing bowl, combine the strained yogurt and finely chopped parsley. Transfer the cooked rice to a serving plate and sprinkle the reserved onions on top. Serve with the prepared yogurt on the side.
