Muaddas

Muaddas

Rice with lentils

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
400g basmati or other good-quality long-grain white rice
95g brown or green lentils
60g ghee
or 60ml oil
1 large onion, finely chopped
2 teaspoons salt

Method

  1. Pick over the rice, place in a sieve and wash under cold running water until the water runs clear. Drain well.
  2. Pick over the lentils to remove any small stones and discoloured seeds. Place in a bowl of water and remove any that float. Wash the lentils well and drain thoroughly.
  3. Heat the ghee or oil in a heavy-based saucepan and gently fry the onion until translucent and lightly flecked with brown. Add the rice and lentils and stir over medium heat for 3 minutes.
  4. Add 1 litre boiling water and the salt. Return to the boil, stirring occasionally. Reduce the heat to low, then cover and simmer gently for 45 minutes.
  5. Remove the pan from the heat. Take off the lid and place two paper towels over the rim of the pan. Replace the lid and set aside for 10–15 minutes before serving.
  6. Serve as a rice accompaniment to meat and fish dishes, or as directed in recipes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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