Majadra (Lean Pilaf Made From Lentils, Rice and Fried Onions)

Majadra is a lean analog of pilaf, an original dish made from lentils, rice, and fried onions. This is a dish of the peoples of the Middle East, therefore, characteristic spices and herbs are additionally used.

Cook: 35 minutes
Servings: 4

Ingredients

How to make lean lentil, rice, and fried onion pilaf:

Directions

Rinse the lentils in cold water, then drain the water. (If the package says that lentils must first be soaked in water, do so. I did not soak.)
Pour two glasses of cold water over lentils, place on the stove, and bring to a boil. Add salt. Simmer lentils, covered, for 10 minutes.
While the lentils are cooking, peel and dice the onions. Fry the onions in sunflower oil until golden brown.
Add cumin, turmeric to the onion. Cook everything together for 30 seconds.
Then add the minced garlic, heat the onion, stirring it for 30 seconds, and remove the pan from the stove.
After 10 minutes from the start of cooking the lentils, add the rice to the saucepan. For this dish, it is better to take basmati varieties of rice.
Stir and cook the rice and lentils for 15 minutes. Add water if necessary. Then add the fried onions.
Stir all this, close the lid and simmer over low heat for another 5 minutes.
Majadra is ready. Serve the majadra as a side dish or as a stand-alone dish.

Enjoy your meal!

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