Majdara is a Middle Eastern dish that has three essential elements: lentils, fried onions, and a particular grain which can be rice or bulgur.
The combination of these three ingredients creates a new amazing flavour.
To save time, people cook the rice and lentils together, but I like to cook them separately and mix them later, because the final dish is more attractive.
The secret to excellent mujadara is not in the rice or the spices but in the fried onions. So add A LOT of them.
Boil the water in a pot. In a skillet or frying pan, heat the oil and add the rice, stirring to coat all the grains with the oil for 2 min. Add the garlic and then the salt and the boiled water.
Cover the pot and lower the heat to the lowest setting for 20 min. Turn off the heat and let the rice sit for 5 min.
While the rice is cooking, slice the onions. Heat 2 tbsp oil in a non-stick pan and add the onions. After 2 min reduce the heat. Caramelize the onions on the lowest heat and stir once in a while. This process if you are doing it right can take up to 20 min. The onions need to be soft and golden (don't over cook).
Fluff the rice with a fork. Combine the lentils and the rice, mixing with a fork so they will not be mashed. Add the caramelized onion. Mix all gently.
Boil the water in a pot. In a skillet or frying pan, heat the oil and add the rice, stirring to coat all the grains with the oil for 2 min. Add the garlic and then the salt and the boiled water.
Cover the pot and lower the heat to the lowest setting for 20 min. Turn off the heat and let the rice sit for 5 min.
While the rice is cooking, slice the onions. Heat 2 tbsp oil in a non-stick pan and add the onions. After 2 min reduce the heat. Caramelize the onions on the lowest heat and stir once in a while. This process if you are doing it right can take up to 20 min. The onions need to be soft and golden (don't over cook).
Fluff the rice with a fork. Combine the lentils and the rice, mixing with a fork so they will not be mashed. Add the caramelized onion. Mix all gently.
