The first time I tasted Mujadarra (lentils, basamati rice and carmalized onions) was when my mother made it many years ago. Sweet and savory and so satisfying this lentil dish was my favorite thing to be served when I visited home. Her version was made with golden lentils piled high with glistening onions sauteed in butter. Mmmmm soul nourishing comfort food sourced from far away lands. This Mujadarra recipe is inspired by a Lebanese version made with French green lentils and few additional ingredients to add delicious dimension to the composition of flavors. Mamnoon means Thank You in Farsi, which you will say every time you eat this captivating dish. To capture the flavor filled dimensions of Mamnoon Mujadarra use Temple Taste Magical Lentil Selection and Temple Taste Persian Masala for Persian Style Basamati Rice Recipe.
1 package of Temple Taste Magical Lentil Selection (Heirloom French Green Lentils and Magical Masala)
Directions for Lentils
Prepare package soaking and rinsing lentils as suggested and use 1.5 cups pomegranate juice and 1.5 cups of purified water, add the Masala packet, but omit the coconut oil. Cook on medium to medium-high heat for 30 minutes or until tender.
Persian Style Rice Accompaniment
1 c. Basmati Rice
1 T. Unsalted Butter
1/2 t. Temple Taste Persian Masala
1/4 t. Real Salt
2 c. of water
After cooking add:
1/2 t. lemon zest
1 T. Zerishk Red Berries or Cranberries (soaked)
Directions for Persian Style Rice:
Place butter in pan on medium heat adding rice and stirring frequently to brown the grains evenly. This process takes about 6-8 minutes. Once the rice is golden in color add 2 cups purified water and 1/2 teaspoon Temple Taste Persian Masala and 1/4 teaspoon Real Salt.
Place a lid on the pot and cook for 15- 20 minutes.
Soak in boiling water for a few minutes 1 Tablespoon Zerishk Red Berries or Cranberries. Drain berries and stir into the rice with 1/2 teaspoon lemon peel finely grated. If using cranberries chop into fine bits before adding.
Onion and Pepper Topping
2 medium Spring Onions or Sweet White Onions (about 4 cups)
2 T. unsalted butter
3 Cherry Red Peppers or 1 Fresno Red Pepper
Optional Garnish: a spoonful of sheep yogurt is good but not necessary (goat yogurt is too sour)
Slice thin rounds of young onion bulbs or sweet white onions (about 4 cups) and 3 Red Cherry Peppers or 1 Fresno Pepper. Place 2 Tablespoons unsalted butter in a large frying pan on medium high heat and add onions. Stir frequently to carmalize the onions cooking for about 10 minutes or until the onions are translucent.