Mujadara

Directions

• Soak raisins in lemon juice, cover with boiling water and set aside.
• Add lentils to boiling salted water, and cook 15 minutes until starting to get soft, stirring occasionally, then strain and set aside.
• Heat 1 tbsp olive oil in pan over medium, add spices and cook 30-60 seconds until fragrant.
• Add rinsed rice, and cook 30-60 seconds, stirring until spices are evenly coated.
• Pour in water, bring to a boil, reduce to lowest heat, cover with lentils, then cover pot, and cook for 15 minutes on lowest possible heat.
• Add raisins in soaking liquid, caramelized onions, and squeeze of lemon juice, stirring together and fluffing rice with fork.
• Serve with optional toppings, such as sour cream and fried shallots.
• If required, caramelize onions (1 hour):
• Slice 2 onions in half, then into thin half moons.
• Melt 1 tbsp butter and 1 tbsp olive oil in stainless steel pan (do not use non-stick) over low heat before adding onions, seasoning with salt and tossing together.
• Cover pan with lid, and cook on low heat for 15 minutes, stirring occasionally.
• Uncover skillet, and cook for 30-40 minutes over lowest possible.
• Finally, deglaze pan with white wine or raisin soaking liquid, scraping all the brown bits until dissolved.