Lebanese Lentil and Rice Pilaf (Mdardara)

A common family recipe that my SO enjoys making and I can't praise enough.

Ingredients

1 cup brown lentils

1 cup white rice

2 medium yellow onions, diced

3 large yellow onions, cut into half rings (optional)

4-5 cups of water*

1 tablespoon extra virgin olive oil

1/4 cup vegetable oil

1 teaspoon salt

1/4 teaspoon black pepper

Note: I use 2 cups of water to parboil the lentils and 3 cups to cook the onions, lentils, and rice together. Even on the lowest setting our stove gets very hot and cooks very fast. You may find you only need 2 cups of water rather than 3.

Directions

Rinse your lentils under cold water and remove any small debris. In a small pot, parboil your lentils in 2 cups of water for 10-12 minutes. Drain and set aside for step 5.

Meanwhile in a larger pot, begin caramelizing your finely diced onions in olive oil. This will take time so be patient. Keep the fire on low and stir every so often until you have beautiful golden brown (but not burnt) onions.

Add the remaining 3 cups of water to the onions and bring to a boil. Stir well, reduce the heat, and let simmer for 2 minutes.

Pour the rice, lentils, salt, and pepper into your onion mixture. Stir well, cover, and cook until all the water has been absorbed (about 15-20 minutes).

While your rice and lentils are cooking, heat the vegetable oil in a saucepan and fry your onion rings in batches until crispy and golden brown.

Let drain on a paper towel until ready to serve. This part of the recipe is a bit unhealthy and you can skip it though it won’t be the same. Or you can slow caramelize your onions (I have done this many times) but it will take more time and they won’t be as crispy.

Top your mdardara with the crispy fried onions and serve with yogurt (to keep this meal vegan leave the yogurt out), radishes, mint, and a fresh salad.

Pictures

bon appetit