Step 1

Finely slice the shallot, then separate the layers. Pour the olive oil into a small frying pan and place onto medium heat. Add the shallot then simmer, stirring occasionally, for 10-15 mins until the shallots turn golden. Using a slotted spoon, transfer the shallots to a plate lined with kitchen paper.

Step 2

Meanwhile, pick the parsley leaves and finely slice the stalks. Stir the nigella seeds into the yoghurt and season with salt and the juice of half a lemon. Set aside.

Step 3

Add the cumin seeds and parsley stalks to the hot shallot oil and cook for 30 seconds until fragrant. Tip the rice and lentils in, stirring to thoroughly mix. Cook until piping hot, 2-3 mins. Taste and season with salt and pepper. Stir half the shallots through, remove from the heat and cover with a lid.

Step 4

Slice the remaining lemon half into wedges. Toss the parsley leaves through the mujadara and share between bowls. Enjoy with nigella seed yoghurt, your remaining shallots, and a lemon wedge.