Mjadara is the Arabic name for this pilaf. It is a complete meal full of fiber and protein. I love to serve it with a lemony cabbage salad or a simple tomato and onion salad. It is divine for lunch or as one of the choices for a mezze spread. Even cold, mjadara is equally delicious. Take it for your lunch at work instead of a sandwich. I will sometimes substitute bulgur (cracked wheat) for the rice.

4-6 Servings

INGEDIENTS

• 1 cup du Puy (or brown) lentils, rinsed
• 4 cups chicken stock
• ¼ cup olive oil
• 1 medium onion, finely chopped
• 1 cup white basmati rice, presoaked and drained
• 1 tsp allspice
• 1 tsp cinnamon
• Salt and pepper
• ½ tsp salt
• 2 onions, sliced in thin rounds, to garnish
• Peanut oil for deep-frying

INSTRUCTIONS

1. In a medium pot, place the lentils and cover them with the stock. Bring to a boil and cook the lentils until al dente for 10 minutes. Turn off the heat and set aside.
2. In a large frying pan, heat the olive oil and fry the chopped onion until soft. Pour on top of the lentils.
3. Add the drained rice, allspice, cinnamon, salt, and pepper to the pot. Bring everything to a boil.
4. Turn down the heat, cover and leave to simmer for about 12 minutes until all the liquid is absorbed and the rice is fully cooked. Leave covered until ready to serve.
5. Sprinkle the ½ tsp of salt on the onions and toss. Leave aside for 5 minutes.
6. Wash the onions with cold water and drain well. Place the onions in a clean dish towel and dry completely.
7. Fill a saucepan with about 2 inches of oil and heat until hot but not smoking.
8. Fry the onions until they are crispy and golden. Remove and drain on absorbent paper.
9. Serve the pilaf garnished with the crispy onion rounds.