Mujaddara, Lebanese-Style Rice with Lentils

Step-by-step preparation

1. Preheat the 25 cm Saladmaster Titanium Frying Pan over medium heat
2. When a few drops of water behave like mercury, rolling in small beads across the frying pan, it is properly preheated
3. Add the onions and a little oil
4. Sauté for 6–8 minutes, stirring occasionally until softened and lightly browned
5. Add the spring onions, garlic and a pinch of salt to the onions
6. Reduce the heat to low and sauté for another 5–8 minutes, until the onions are caramelised
7. Put the rice, vegetable stock, cumin, cinnamon, coriander and salt in the 2-litre Saladmaster titanium casserole
8. Stir to combine
9. Cover the casserole and heat over medium heat
10. When it clicks continuously, reduce the temperature to minimum
11. Cook for 16 minutes
12. Remove the lid and add the drained lentils on top of the rice in the casserole
13. Cover the casserole again and turn off the heat
14. Leave the rice to rest for 10 minutes
15. Mix the rice and lentils to combine
16. Taste and add more salt or spices as needed
17. Serve the rice and lentils with a portion of caramelised onions, or mix the caramelised onions into the rice and lentils
18. Serve hot
19. Optionally sprinkle with chopped coriander

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