Mejadra with Crispy Onions

Mejadra with Crispy Onions

Servings: 6

1 ¼ cups green lentils

4 medium onions (1 ½ lb before peeling)

3 tablespoon flour

1 cup vegetable oil

1 tablespoon coriander seeds

2 teaspoon cumin seeds

1 cup basmati rice

½ teaspoon ground turmeric

1 ½ teaspoon ground allspice

1 ½ teaspoon ground cinnamon

1 teaspoon sugar

1 ½ cups water

Salt

1 teaspoon ground black pepper

Clean and pick through lentils, removing any debris. 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 platter, sprinkle with the flour and 1 teaspoon salt, and toss to mix well with your hands.

Heat the oil in a medium heavy-bottomed skillet 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 a quarter 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 tongs to transfer the onion to a baking sheet lined with paper towels and sprinkle with a little more salt. Repeat with the other three batches of onion.

Discard oil, leaving 2 tablespoons in skillet (See Note). Place over medium heat and toast the cumin and coriander seeds for a minute or two. Add the rice, turmeric, allspice, cinnamon, sugar, ½ teaspoon salt, and 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.

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.

Notes

I like to use the oil after frying the onions for added flavor, but you could discard and use 2 tablespoons of olive oil.

Christine Fakhoury Chaar