A delicious, spiced twist on classic Mujadara, featuring pre-cooked lentils, ras el hanout onions, and vegetable stock-infused rice, topped with yogurt and pomegranate seeds for a perfect balance of flavors.
Ingredients:
200g basmati rice 375ml vegetable stock 200g pre-cooked lentils (green or brown) 2 large onions (about 300g), thinly sliced 50ml olive oil 1 tsp ras el hanout 1tsp cumin seeds ½ tsp salt (adjust to taste) For Serving: Pomegranate seeds Fresh parsley Lemon wedges, for serving |
Instructions:
1. Heat 50ml olive oil in a large pan over medium heat. Add the sliced onions, salt and sauté for 10-15 minutes, stirring often, until they soften and caramelised. 2. Sprinkle in ras el hanout and cumin seeds. Stir well and cook for another 2-3 minutes. 3. Rinse the rice until the water runs clear. 4. Bring the vegetable stock to a boil in a pot. Add the rice, stir once, then reduce the heat to low. Cover with a lid and let it simmer for 8 minutes (or until all the liquid is absorbed). Turn off the heat and let it sit, covered, for another 5 minutes to allow the steam to finish cooking the rice. 5. Fluff with a fork before mixing with the lentils and ½ the onions. 6. Spoon the Mujadara onto a plate or serving dish, scatter over the remaining onions, the pomegranate and parsley. Serve with lemon wedges for a final touch of brightness. |
