Mujaddara

La storia di questo piatto

Mujaddara is the ancient heartbeat of the Levant, a dish born where desert winds meet fertile valleys, carried for centuries in the hands of farmers, poets, and wanderers who knew that the simplest earth yields the deepest nourishment.

Ingredienti

• 200 g Dried lentils (red or brown)
• 200 g Basmati rice
• 4 medium White onion
• 150 ml Extra virgin olive oil
• 2 teaspoons Cumin seeds
• 800 ml Water
• 5 g Salt
• 2 pinches Ground black pepper

Preparazione

1. Rinse the lentils under cold running water, rubbing them gently between your fingers until the water runs clear rather than cloudy. Pour them into a pot, cover with 500 ml of cold water, add a pinch of salt, and turn the heat up to high. When the water comes to a boil and you see large bubbles rising to the surface, lower the heat to medium-low, cover with a lid, and let them cook. They are ready when you bite into one with a spoon and it crushes easily but still holds its shape without falling apart into mush. You'll know they're nearly done by the earthy and intense aroma that rises from the pot.
2. While the lentils are cooking, prepare the onions for caramelization: peel them, cut them in half, and slice them into pieces about half a centimeter thick. Pour 50 ml of oil into a wide pan, turn the heat to medium intensity, and add the onions. Stir frequently. You'll see that within a few minutes they'll become transparent, then begin to turn golden at the edges. Keep stirring about every minute to prevent them from burning. After about 15 to 20 minutes they'll turn dark brown, and when you taste a piece they'll have a sweet and deep flavor. You'll smell a very sweet and intense aroma: this means the caramelization has developed properly.
3. Take a small dry pan without oil and turn the heat to medium intensity. Pour in one tablespoon of cumin seeds and stir them constantly while watching them. Listen and smell: after about 1 to 2 minutes they'll start to smell very intensely and become slightly darker in color. Don't wait any longer, they could burn. Immediately after, add the rice to the same pan with the seeds, still at medium heat, and stir it constantly for 3 minutes. You'll see the rice change from shiny to dull, and you'll smell a delicate toasted hazelnut aroma rising from the pan.
4. When the lentils are soft, pour them through a colander placed over another clean pot to collect the cooking liquid (the broth) and separate the lentils. You should have about 300 ml of broth: if you have less, add hot water until you reach that amount. Turn on the heat under the broth until you see steam rising. Add the toasted rice with the cumin, stir just once with a wooden spoon, cover with the lid, and lower the heat to medium-low. Let it rest without stirring. After 18 to 20 minutes the rice will have absorbed all the liquid and will be soft and pleasant to bite into. Check by lifting the lid slightly and looking at the bottom of the pot: there should be no visible liquid remaining.
5. Prepare the crispy onions: slice the fourth onion into thin rings about half a centimeter thick. Pour the remaining 100 ml of oil into a pan, turn the heat to medium-high intensity, and wait a moment. The oil is ready when it starts to move fluidly in the pan and you see the slightest wisp of smoke rising. Lower the heat slightly and add the onion rings. Stir frequently with a wooden spoon. After 8 to 10 minutes they'll become golden and crispy: when you touch them with the spoon you'll feel they are rigid and make a crunching sound, and the aroma will be intense and caramelized. Use a slotted spoon to transfer them onto paper towels, which will absorb the excess oil.
6. When the rice is cooked, add the cooked lentils to the pot and stir very gently with a wooden spoon, lifting from the bottom without crushing the rice grains. Taste a spoonful of the dish and adjust the seasoning: add salt and freshly ground black pepper to your taste. Transfer everything onto a serving plate or bowl and distribute on the surface the caramelized onions (the dark and soft ones) and the crispy onions (the golden and rigid ones), creating layers of different flavors and textures.