Mujaddara (Lentils and Rice with Caramelized Onions)

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Steg för steg

1. 1

   Add the lentils, water, and bay leaf to a medium pot.

2. 2

   Bring the lentils to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but still hold their shape.

   Cirka 20 min

   Kockens tips: Do not overcook the lentils; they should not be mushy.

3. 3

   While the lentils are cooking, heat olive oil in a large skillet or pot over medium-low heat.

4. 4

   Add the sliced yellow onions to the skillet and cook slowly, stirring occasionally, for 25-30 minutes, until they are deeply caramelized and dark golden brown.

   Cirka 25 min

   Kockens tips: Patience is key for truly sweet and caramelized onions; don't rush this step.

5. 5

   Remove about two-thirds of the caramelized onions from the skillet and set aside for garnish, leaving some in the pan.

6. 6

   To the skillet with the remaining onions, add the ground cumin and ground coriander and cook for 1 minute until fragrant.

   Cirka 1 min

7. 7

   Drain the cooked lentils, discarding the bay leaf, and add them to the skillet with the spices and onions.

8. 8

   Stir in the rinsed basmati rice, vegetable broth, salt, and black pepper.

9. 9

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.

   Cirka 18 min

   Kockens tips: Avoid lifting the lid too often during cooking to allow the rice to steam properly.

10. 10

    Remove the pot from the heat and let it rest, covered, for 5 minutes.

    Cirka 5 min

    Kockens tips: This resting period allows the rice to finish steaming and become fluffy.

11. 11

    Fluff the mujaddara gently with a fork and transfer it to a serving dish.

12. 12

    Top generously with the reserved caramelized onions and serve warm.