How to cook a delicious mujadarah, lentils with rice and crispy onions

Step 1 : First, weigh the lentils and place them in a pot with cold water.

Step 2 : Bring to a boil and cook on low heat until tender.

Step 3 : Once cooked, add salt to taste and set aside with its liquid, which will be useful for adjusting the moisture of the dish if necessary.

Step 4 : Meanwhile, measure the spices.

Step 5 : Grind the allspice in a mortar, together with the cumin, and prepare all the necessary spices for the recipe.

Step 6 : In another pot, heat the olive oil and, when hot, add the whole coriander and cumin seeds.

Step 7 : Toast for one or two minutes, making sure they don't burn.

Step 8 : Then, add the ground spices and quickly mix to release their aromas.

Step 9 : Next, add the rice and vigorously mix so that it absorbs the oil and spices, ensuring it is well coated.

Step 10 : Salt to taste and add enough water to cover the rice.

Step 11 : Cover the pot and cook on medium heat, allowing the rice to cook in the steam.

Step 12 : When about ten minutes remain for the rice to finish cooking, add the cooked lentils and a bit of their liquid if needed, taking care that the dish does not become too dry.

Step 13 : Meanwhile, prepare the onions by slicing them into strips or rings.

Step 14 : In a pan with hot oil, fry the onions until golden and crispy.

Step 15 : Using a slotted spoon, remove and place on paper towel to remove excess oil.

Step 16 : Finally, serve the lentils and rice accompanied by the crispy onions, enjoying a dish full of comforting flavors and textures.