Active Time
N/A
Total Time
1 HR
Yield
Serves : 6

How to Make It

Step 1    

In a small skillet, toast the pine nuts over moderate heat for about 5 minutes, stirring, until golden.

Step 2    

In a medium pot of salted boiling water, cook the lentils until tender, about 15 minutes. Drain and rinse under cool water. Drain well.

Step 3    

Meanwhile, in a large saucepan, heat 2 tablespoons of the olive oil. Add the chopped onion and cook over moderately high heat, stirring, until softened and lightly golden, about 2 minutes. Stir in the rice, bulgur, cumin, coriander and cloves. Add 1 3/4 cups of water and bring to a boil. Cover and cook over low heat until the rice and bulgur are tender and the water is absorbed, about 15 minutes.

Step 4    

Remove from the heat and top the rice with the lentils. Cover and let stand for 10 minutes.

Step 5    

In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil. Add the sliced onions and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes.

Step 6    

Fluff the rice with a fork; discard the cloves. Stir in the parsley and lemon juice and season with salt and pepper. Transfer the mujaddara to a platter, top with the sliced onions and toasted pine nuts and serve.

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