A simple, time-honored dish that tells stories of family, picnics along the Jordan River, and unforgettable flavors. Fragrant lentils and rice, warm spices, and the real secret: fried onion, both crunchy and sweet.
Here is the recipe for 6 people , taken from the book Jerusalem by Yotam Ottolenghi :
Ingredients:
- 250 g of green or brown lentils
- 4 medium onions (700g before peeling)
- 3 tablespoons of flour
- 250 ml of sunflower seed oil
- 2 teaspoons cumin seeds
- 1½ teaspoons coriander seeds
- 200 g of basmati rice
- 2 tablespoons olive oil
- ½ teaspoon turmeric
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- 1 teaspoon sugar
- 350 ml of water
- Salt and black pepper
Procedure
1. Cook the lentils in plenty of water for 12-15 minutes. Drain and set aside.
2. Thinly slice the onions, coat them in flour with 1 teaspoon of salt. Fry them in hot oil in three batches until golden brown. Drain on paper towels and season with salt.
3. Toast the cumin and coriander in the pan used for frying. Add the rice, spices, sugar, 1/2 teaspoon salt, pepper, lentils, and water. Cook covered over very low heat for 15 minutes.
4. Turn off the heat, cover with a tea towel under the lid and let it rest for 10 minutes.
5. Add half of the fried onions to the rice and stir. Serve with the remaining onions on top and, if desired, with cucumber yogurt.
Enjoy your meal!
Must try at least once in your life.
