Step 1

Combine the lentils in a pot with the rice and wash several times

Step 2

Add 4 cups of cold water and bring to the boil (approx 10 minutes), removing any foam that comes to the surface

Step 3

Add the salt, turmeric, paprika and black or white pepper and reduce the heat to a low simmer, stirring every so often for about 40 minutes

Step 4

As the mujadara cooks, sauté the onion in a separate pan in 4 tbsp of regular olive oil

Step 5

When the onions become golden, remove half and add to the mujadara

Step 6

Keep sautéing the other half of the onions until caramelised. Set aside

Step 7

When the mujadara forms a loose risotto texture, taste and adjust the salt as necessary before you turn off the heat

Step 8

Let the mujadara safra rest for around half an hour to set before eating

Step 9

Garnish your plate with the remaining caramelised onions