Rice with lentils and fried onion
This savory Middle Eastern dish is easy to make at home. Rice and blond lentils are cooked separately to the al dente stage, onions are fried in olive oil until starting to caramelize, spices are added and the ingredients are combined at the end. Extra fried onions and a sprinkling of fresh herbs on top complete the picture.
For success, take your time with the onions — they may burn if fried too quickly — and get your spices ready in plenty of time. The recipe calls for a pinch (1/4 tsp.) each of five spices (crushed coriander seeds, turmeric, paprika, cinnamon and allspice), double that amount of cumin and several grinds of the black pepper mill. You can make life easy by measuring the spices into a small bowl while the other ingredients are cooking.
Moudardara works well as a side with grilled meat, poultry or fish and can also star as the centerpiece of a vegetarian/vegan spread. The quantities below will serve 4-6 people.
2 large or 3 medium onions
4 tbsp. olive oil or a neutral vegetable oil (such as sunflower oil)
1 cup (200 g) blond lentils
1 cup (180 g) rice
water (quantities specified below)
sea salt or table salt (quantities specified below)
1/2 tsp. cumin
1/4 tsp. each of crushed coriander seeds, turmeric, paprika, cinnamon and allspice
freshly ground black pepper
fresh cilantro, dill, parsley or a combination
Peel the onions, chop in half lengthwise and slice thinly crosswise.
Heat the oil to sizzling in a large skillet. Add the onions. Stir to coat with oil. Cook over high heat for 10 minutes, stirring, then lower the heat to medium and continue cooking until the onions are well browned and starting to caramelize, 10-15 minutes more.
While the onions are cooking, combine the lentils and 2-1/2 cups (600 ml) water in a saucepan. Reduce the heat and simmer until the lentils are al dente and most of the water is absorbed. Then turn off the heat, add 1 tsp. sea salt or table salt, and stir.
While the onions and lentils are cooking, combine the rice, 2 cups (475 ml) water and 1/2 tsp. salt in a pot with a lid. Bring to a boil, stir with a fork, then reduce the heat to low. Cover the pot and cook until the most of the water has been absorbed, about 10 minutes.
Combine the cumin and other spices in a small bowl.
When the onions are well browned, make a well in the middle of the skillet and add the spices. Cook for about one minute, stirring to coat the onions. Turn off the heat. Sprinkle with 1/2 tsp. salt and grind on some black pepper. Stir.
Push about 2/3 of the onions to one side of the skillet. Transfer the rest to a small bowl.
When the lentils and rice are ready, transfer them into the skillet. Using a wooden spatula, stir everything together. Make sure the mixture is well blended. Taste and adjust the seasonings as desired. You can now pause the recipe until ready to serve.
Reheat gently before serving, adding a little water if necessary to avoid sticking. You can crisp up the extra onions by heating them in a hot oven for about 5 minutes.
Transfer the moudardara to a serving plate, piling it into a mound and topping it with the extra fried onions. Add a sprinkling of chopped fresh herbs. Serves 4-6.
Note: Freshly crushed coriander seeds will give results that are vastly superior to ground coriander from a jar. I use an electric coffee grinder to crush the seeds.
