- 6 red or white onions medium to large size
- plantbased oil (I use coconut oil)
- 400 gr. Puy lentils
- 1 bay leave
- 1 cinnamon stick
- 4 cardemom pods
- 400 gr. basmati rice (the original versions is white wite rice, but I always use a wholegrain rice!) You can also use bulgur medium grain.
- 800 ml. water
- 1 tbsp riceflour (or quinoa flour)
- 250 ml. plantbased yogurt
- 1 tbsp sumac
- Pinch of fresh lemon juice
- Salt and pepper to taste
Start by cooking the lentils in plenty fresh water. Add the bay leave to the water, don’t use salt at this point, it will make the lentils thougher. When soft discard the water and the bayleave, add plenty of salt and set aside.
Rinse the rise in a sieve.
Slice all the onions in half circles. Keep two onions aside. Heat some oil in a large pot and fry until they turn golden brown. Add the rice, the cinnamon stick and the cardamom pods and stir for a minute or two. Then add the 800 ml. water and some salt. Bring to boil and then turn heat to medium low. Let simmer for 25-30 minutes until the water is absorbed and the rice is soft. Take of the heat and leave the lid on for 5-10 minutes more.
In a large serving bowl mix the lentils and the rice.
In the meantime mix the rice flour with a bit of olive oil and mix in the two left onions. Mix trough with your hands so all of the rings are covered in a bit of sticky flour.
Fry them in a bit of oil until crispy and brown. Serve them on top of the Muhjardarah.
Mix the yogurt with the sumac, the Isotpepper, a pinch of salt and lemon juice. Serve with the Muhjardarah.
preparation time: 45-60 minutes