Let me introduce you to my first Cauli-Rice recipe: Mujaddara. The word "Mujaddara" comes from Arabic and means "pockmarked," referring to the lentils that give the dish its distinctive appearance. Believe it or not, the earliest recorded recipe for Mujaddara dates all the way back to 1226 in Iraq! It was found in a cookbook called Kitab al-Tabikh compiled by al-Baghdadi.
Mujaddara has a fascinating history. It was traditionally served during celebrations and included rice, lentils, and meat. However, even without meat, it was a popular dish among the less fortunate in medieval Arab society. They say it's a distant cousin of the "mess of pottage" that Jacob used to buy Esau's birthright—quite a story, right? The saying goes, "A hungry man would be willing to sell his soul for a dish of Mujaddara." That's how important and yummilicious it was! From Wiki.
If you prefer, you can use basmati rice in your Mujaddara recipe. Don't forget to spice up your rice while cooking and feel free to add any dried herbs that tickle your taste buds. To complete the meal, it's typical to serve Mujaddara with some yogurt and a refreshing side salad. Speaking of salads, I'll be pairing it with my tasty Shirazi Salad.
Alright, no more chit-chat—let's dive right into the recipe and experience the amazing flavors of Mujaddara!
Ingredients:
(Serve 2)
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "Cauli-Rice" page for the recipe.
Please visit my "Shirazi Salad" page for the recipe.
In a skillet over medium heat, add oil.
Once the oil is heated up, add in the onions.
Season with salt.
Saute and continue cooking.
As soon as the onions start to caramelize, remove them from the heat and drain.
They will turn from caramelized to burnt very fast.
Drain off excess oil and set aside on a plate lined with kitchen paper.
In a large mixing bowl, add lentils and your preferred rice.
Mix until well combined.
Transfer onto serving plates.
Sprinkle the fried onions over the rice.
Serve immediately with some Shirazi Salad.
Mama Mia...