Servings: 8 servings
- Medium size pot
INGREDIENTS
- 2 medium onions, chopped
- 1 cup green/black lentils, washed and drained
- 2 cups white rice of any kind, washed and drained
- 1 tablespoon hawaij spice mixture (or ¼ tablespoon of each of these spices: turmeric, cumin, cardamom, coriander and black pepper)
- 1 teaspoon salt
- ⅓ teaspoon black pepper
- 5 cups boiling water
- ⅓ cup oil
Tahini:
- 1 cup raw tahini
- ¾ cup water
- ½ lemon, juiced
- ¼ salt
- 2 garlic cloves, pressed (optional)
INSTRUCTIONS
- Heat up the oil in a medium size pot and fry the onions for 2-3 minutes over high heat. Lower the heat and fry for an hour and 20 minutes, stirring every few minutes (this is the real secret to fried onions).
- Add the lentils and mix well. Fry for 2-3 minutes, then add 2 cups of boiling water, hawaij and black pepper. Bring to a boil, lower the heat and cook for 15 minutes, until the lentils are tender (taste to make sure. If there’s no more liquid in the pot and the lentils aren’t tender yet, add another ½ cup of boiling water).
- When the lentils are ready, raise the heat and add the rice to the pot. Mix well and add 3 cups of boiling water and the salt. Bring to a boil, set the heat on low and cook for 12 minutes. Turn off the heat and wait 10 minutes with the lid on. In the meantime, mix all the tahini ingredients in a bowl until well combined.
- Gently mix the rice with a fork to keep it fluffy. Serve in a bowl and drizzle with tahini :)