Shami Mujadara

ليث العطارCuisinier

Ingrédients

• 3 cups of basmati rice, washed and soaked for 30 minutes
  3 cup
• 1 1/2 cups of lentils
  1.5 cup
• 2 large onions, sliced
  2 piece
• 1/2 cup of corn oil
  0.5 cup
• 2 chicken broth cubes
  2 cube
• 3 teaspoons of salt
  3 teaspoon
• 1/4 teaspoon of black pepper
  0.3 teaspoon
• 1/4 teaspoon of ground cumin
  0.3 teaspoon
• 5 cups of water
  5 cup

Mesures

1. 1

   In a frying pan over heat, heat the oil and fry the onion slices until they are well browned without burning, then drain and set aside.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Clean the lentils from impurities and wash them well, then place them in a pot with water over heat. When boiling, cover the pot and let it simmer on low heat for 20 minutes.

   Matériel requis:

   Marmite

   20 minutes
3. 3

   Drain the lentils, dissolve the chicken broth cubes in about 4 1/2 cups of lentil broth and set aside.

   5 minutes
4. 4

   Drain the soaked rice, stir it in the pot with the oil and fried onions, then add the broth, salt, pepper, and cumin. Let it boil on high heat until bubbles are seen in the rice. Once seen, add the lentils without stirring them with the rice, cover the pot, and let it cook on very low heat until the rice is done.

   20 minutes
5. 5

   Do not lift the lid off the pot until a quarter of an hour after turning off the heat. Garnish with onions and serve with a plate of salad or yogurt.

   15 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques