Ottolenghi Style Comfort Food Mejadra Recipes

OTTOLENGHI STYLE COMFORT FOOD - MEJADRA

Steps:

• Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
• Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands.
• Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.
• Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn).
• Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed. Warning: This step will take quite a while to complete but it is really worth it because the onions make the dish.
• Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two.
• Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper.
• Stir to coat the rice with the oil and then add the cooked lentils and the water.
• Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes. (Because I used brown basmati, the rice needed a bit more liquid and time to finish).
• Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
• Finally, add half the fried onion to the rice and lentils and stir gently with a fork.
• Pile the mixture in a shallow serving bowl and top with the rest of the onion.