Imjadara (Arabic Lentils + Rice)
After my somewhat anxiety-inducing msakkhan attempt, I felt like taking on a simpler Arabic dish. Fortunately for me, imjadara, one of Jason’s very favorite meals, is pretty fail-safe. A couldn’t-be-simpler combination of brown lentils and white rice is topped with a tangle of super-soft, golden onions that are cooked until melted and sweet and a crunchy little salad of cucumbers and tomatoes. The onions are, in the opinion of chez Thin Chef, what really makes the imjadara (say im-JUH-duh-ruh…roll the r) come together.
Fragrant cumin is the only spice my mother-in-law uses for this. (I think some recipes call for cinnamon, or other sundry warm spices.) This relies on very inexpensive ingredients that can be stocked and kept on hand at all times. A study in simplicity, this is a perfect meal for Arabic cooking 101.
Imjadara (Arabic Lentils + Rice)
serves 2 for dinner with leftovers
My in-laws serve this with plain yogurt for spooning on top. I love the yogurt added in, but it’s also perfectly fine without it.
5 large yellow or white onions, sliced thinly
5 tablespoons olive oil, divided
1 cup brown lentils, rinsed and picked over
1 cup white rice
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon ground cumin
1 large, ripe tomato
1 cucumber, peeled and seeded
1 small lemon
Combine onions and 3 T oil in a large skillet over medium-low heat. Cook, stirring occasionally and adding splashes of water when the pan looks dry, until onions are very soft and quite brown, about 20 minutes.
Meanwhile, combine lentils, rice, water, salt, and cumin in a large Dutch oven over high heat. Bring to a boil, then cover and lower heat to medium-low. Keep mixture at a bare simmer, stirring it every so often. Cook for 20 to 25 minutes, or until water is absorbed.
While imjadara cooks, dice tomato and cucumber, and place in a medium bowl. Squeeze lemon over bowl (watch for seeds) and drizzle with 1 T oil. Add salt to taste, and stir to combine.
Fluff imjadara with a fork, drizzle with remaining oil, and taste for seasoning. Serve with a generous topping of caramelized onions, the tomato-cucumber salad, and plain yogurt, if you so desire.
November 10th, 2009 at 6:24 pm
This looks yummy Kater Tot. I’ll have to save it for a day when I crave the tomatoes I hate. Your pictures are so beautiful…how do you do it? I think my camera is part of the problem, and the other part is just my lack of creativity. I always envy the photography on your blog, did you know that? Oh, and I love your changing header. If you told me my life depended on it to change my header, I wouldn’t be able to. I wish I was better at this technical stuff!!!!!!!!!! Anyway, I’m going to make this recipe. I don’t know when but I’ll post it on my blog when I do!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!GOOOOOO EXCLAMATION POINTS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
November 10th, 2009 at 8:08 pm
nom nom nom! hahaha Is this the delicious thing that I tasted a while ago during our april flowers shoot? If so, I can attest that this is AMAZING! When do we get to make keuch?? (is that how you spell it? total guess from googling).
November 11th, 2009 at 11:46 am
Laines, I use a Canon Rebel Xti and I just studied the little booklet that came with it…and called upon my years-old photojournalism knowledge. I have a lot to learn still!
Amy, it is the same thing
And we’ll make ka’ak asap!
December 17th, 2009 at 8:34 pm
My wife Kamrin met your mom tonight at the Gathering of Women event in Orlando. They chatted about your site and we just stopped by to check it out. So excited to read your back log and we are planning on trying this recipe ASAP. We just discovered lentils (go figure it only took me 34 years), but have been looking for some good recipes. Thanks for sharing and look forward to meeting you guys and talking about local food sometime soon. Cheers. – John and Kamrin Rife