egyptian rice

In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!

Mujaddara Recipe: Spiced Lentils, Rice and Fried Onions

brown lentils

vegetable oil

onions

all-purpose flour

olive oil (divided)

cumin seeds

basmati rice

salt

allspice

Cinnamon

sugar

Coriander

turmeric

¼ teaspoon Ground Black Pepper

Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.

Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.

In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.

While the mejadra is cooking, work in batches to fry the onions.  Carefully lower one quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat with remaining onions until all have been fried.

Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked through.

Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions. Serve warm or at room temperature.

This Egyptian rice is a classic side dish with any middle eastern stew. It&#39;s cooked with vermicelli noodles that are toasted in oil, along with chicken broth, to make a very flavourful pot of rice!

Fluffy Egyptian Rice (Medium Grain Rice)

Egyptian rice

vermicelli noodles (pasta noodles not rice noodles)

broth (substitute water)

Rinse rice in a bowl of water until the water runs clear. Soak the rice in water for 30 minutes

Heat up the oil over medium heat in a non-stick rice pot

Add the vermicelli noodles and cook them while continuing to stir until the noodles turns golden brown, about 4-5 minutes

Drain the rice and add it to the pot, continue to stir the rice in with the noodles for a few minutes

Add the salt and the broth and mix well a few times

Bring mixture to a boil before covering with a paper towel and a tight fitting lid. Reduce heat to low and simmer for 20 minutes undisturbed

Remove lid and paper towel, fluff rice with a fork, cover with a lid and let it rest 10 more minutes before serving

https://www.youtube.com/watch?v=8aQLeyoSKhU

This fluffy Middle Eastern rice dish combines medium grained rice with toasted vermicelli. It's simple and easy to make!

https://www.hungrypaprikas.com/egyptian-rice/

Egyptian Rice

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Mujaddara Recipe: Spiced Lentils, R...

Fluffy Egyptian Rice (Medium Grain ...

Top 2 egyptian rice recipes from across the web

The most viewed egyptian rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mujaddara Recipe: Spiced Lentils, R...

Fluffy Egyptian Rice (Medium Grain ...

The most viewed egyptian rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine