Megadarra, Esau's Dish, or Lentils with Rice
Lentils, rice and yoghurt simmered on the stove and spiced with cumin and allspice for a Lebanese dish. It's finished with fried onion.
50 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 50 min · 50 min total
- medium
- 1
Heat half the butter or oil (2tbsp) in a large, heavy pan, then add the lentils and stir over a medium heat for a couple of minutes.
- 2
Add the water, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the rice, cumin and allspice, then return to the boil and mix well.
- 3
Reduce the heat and simmer until the lentils and rice are tender and all the liquid has been absorbed (probably about 15-20 minutes). Keep an eye on it - depending on the type of rice and lentils you use, you may need to add more water. When cooked, season to taste with salt and pepper.
- 4
Meanwhile, heat the remaining butter or oil in a small frying pan, and fry the sliced onions until they are dark golden in colour, adding the garlic towards the end of the cooking.
- 5
When ready to serve, mix about three-quarters of the fried onion into the rice and lentil mixture, then transfer the mixture into a large serving dish. Pour the yoghurt on top, and garnish with the remaining fried onion. Serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
