You can call the two recipes I prepared for you today Mujadara and it won't be entirely wrong. Both classic Mujadara and Iraqi Kitchari are based on the same logic - a combination of soft and seasoned rice with lentils.
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It’s important to know that the biggest challenge in preparing Mujadara is developing patience while frying the onions and not rushing the process. We want a deep color of caramelized onions, a caramel that comes from long frying, turning the onion sweet and wonderful.
Classic Mujadara
Ingredients:
• 6 tablespoons of olive oil
• 4 onions, peeled
• 1/2 teaspoon of salt
• 1 tablespoon of silan (date syrup) or maple syrup
• 1/2 teaspoon of baharat (a Middle Eastern spice blend)
For the rice:
• 2 tablespoons of olive oil
• 2 cups of jasmine, basmati, or Persian rice
• 3 and 1/3 cups of boiling water
• 1 cup of black lentils
• 1/4 cup of pine nuts
• 1 teaspoon of salt
• 3/4 teaspoon of baharat
Instructions:
1. Slice the onions and fry them in olive oil until golden brown. Patience is key; it takes at least 30 minutes.
2. When the onions are golden, add salt, silan, and baharat, and continue frying for another 10 minutes. Add the pine nuts and fry for a few more minutes until they turn slightly golden. Set aside while preparing the rice.
3. In the meantime, cook the black lentils in a pot with plenty of water until tender, about 15 minutes. Strain.
4. In a wide pot, heat olive oil and fry the rice (you can fry it in the same pot with the onions - just remove the onions to a separate bowl) for 3-4 minutes. Add salt and baharat, and fry together for 3 more minutes.
5. Add boiling water, stir, and cover the pot completely. Cook over the lowest heat for 20 minutes.
6. Mix the rice with the lentils and onions, and serve hot. You can garnish with chopped parsley on top.
* If you prefer a deeper flavor and brown color for the Mujadara, cook the rice and lentils together. The cooking time remains 20 minutes.
* It's recommended to serve with tahini and a Middle Eastern salad.
Kitchari - Rice with red lentils and tomatoes
Ingredients:
• 4 tablespoons of olive oil
• 5 cloves of garlic, peeled
• 4 tomatoes or 20 cherry tomatoes
• 1 teaspoon of salt
• 1 teaspoon of cumin seeds
• 1 tablespoon of sweet paprika
• 1/2 teaspoon of turmeric
• 2 cups of jasmine, basmati, or Persian rice
• 1 cup of red lentils
• 4 cups of boiling water
Instructions:
1. Place the rice in a bowl and rinse it with water until the water runs clear. Cover with fresh water and let it soak for 20 minutes. Strain.
2. In another bowl, rinse the red lentils until the water runs clear. Cover with plenty of water and let it soak for 20 minutes. Strain.
3. Meanwhile, finely chop the garlic and cube the tomatoes.
4. In a wide pot, heat olive oil and fry the garlic and tomatoes for 10 minutes. Add salt, cumin seeds, paprika, and turmeric, and fry together for 5 more minutes. Remember to stir occasionally.
5. Add the rice and lentils (without the water) to the pot, and stir with the garlic and tomatoes for 3 minutes.
6. Add boiling water, stir, and cover the pot. Cook over the lowest heat for 30 minutes or until the lentils are soft. If needed, you can add 1/2 cup of water and continue cooking for another 10 minutes. Serve with chopped tomatoes and cold yogurt.