Middle Eastern Rice (Mejadra)

Middle Eastern Rice (Mejadra)

Ingredients:

2tbsp olive oil, 2 tsp cumin seeds (or 1 tsp ground cumin), 1 1/2 tbsp. coriander seeds (or 1 1/2 tsp ground coriander), 1 cup basmati or long grain uncooked rice, 1 1/4 cup water, 400g lentils sock overnight (air fry about 200g for 20 min in 370 for garnishing) or you can use canned brown lentils drained (1 can), 1/2 tsp ground turmeric, 1 1/2 tsp ground cinnamon, 1 tsp sugar, 1 tsp salt, Black pepper.

CRISPY FRIED ONIONS

3 large or 4 small onions , very finely sliced airdried for 15 min 370 f using spring oil and salt until golden and crispy.

RICE

Put the olive oil, cumin seeds and coriander in a saucepan over medium heat. Cook for a couple of minutes until the spices are fragrant. Add the rice and stir to coat with the oil and spices. Add the water. While it comes to boil, add all the other spices, salt and pepper. When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed. Fluff rice is ready adjust the seasoning and salt if you wish. Just prior to serving, stir through most of the onions and top with remainder onion and sprinkle with crispy lentils and chopped coriander if desired.

Best served warm. Enjoy