Mejadra (from Jerusalem)

Ingredients

fried onions
• at least 2 cups vegetable oil
• 1 large or 2 medium onions, sliced in 1/8 inch thick slices
• 3 Tbsp flour (omit for gluten free)
• pinch of salt

for the main dish
• 1 1/4 cups (250g) green lentils
• 2 tsp cumin seeds
• 1½ Tbsp coriander seeds
• 1 cup (200g) basmati rice
• 3 Tbsp olive oil
• ½ tsp ground turmeric
• 1½ tsp ground allspice
• 1½ tsp ground cinnamon
• 1 tsp sugar
• salt and black pepper
• 1 1/2 cups (350ml) water

garnish
• chopped parsley

Instructions

1. Separate the onion slices into rings, and toss with the flour and salt.
2. Heat the oil in a pot and fry the onions, in batches, in the hot oil for about 5 minutes until they are browned and crisp. Test the oil by dropping an onion in, it should sizzle on contact. If the onions fry too quickly, reduce the heat. I found that 300F worked well, if you have a thermometer.
3. Drain the onions on paper towels and set aside.
4. Rinse the lentils well, put them in a pot and cover with cold water. Bring the pot to a boil, then reduce the heat and cook for about 12 minutes, until the lentils have begun to soften, but still have some bite to them. Drain and set aside.
5. In a large pan heat the coriander and cumin seeds for a few minutes until you begin to smell their aromas. Add the rice, oil, spices, sugar, salt and pepper and stir to combine everything. Add the water and the cooked lentils. Bring everything to a boil, reduce the heat, cover, and cook on low for 15 minutes. Remove from the heat, lift the cover and lay a fresh tea towel over the pan, replace the cover, and set aside for 10 minutes.
6. Turn the rice into a large bowl, and toss with half the fried onions. Place the rest of the onions on top of the rice, and serve, sprinkled with a little chopped parsley.

Notes

https://theviewfromgreatisland.com/mejadra/

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