👨‍🍳 Instruktioner

1. 1

   Rinse the red split lentils and rice thoroughly under cold water until the water runs clear. Soak them in hot water for 15-20 minutes, then drain.

   💡 Proffstips: Soaking helps lentils and rice cook more evenly.
2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until lightly golden, stirring frequently to prevent sticking. This should take about 5-7 minutes.

   💡 Proffstips: For a richer flavor, you can caramelize the onions further, or reserve some to top the finished dish.
3. 3

   Add the drained lentils and rice to the pot with the sautéed onions. Stir to combine.

   💡 Proffstips: Ensure the onions are evenly distributed.
4. 4

   Pour in the 4 cups of water. Add salt, cumin, Lebanese 7 Spice, and turmeric (if using). Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer.

   💡 Proffstips: Skim off any foam that rises to the surface during the initial boil.
5. 5

   Simmer for about 40 minutes, stirring vigorously every 10-15 minutes to break down the lentils and create a creamy, porridge-like consistency. Add a little more water if the mixture becomes too thick.

   💡 Proffstips: The final consistency should be soft and mushy, not fluffy.
6. 6

   Taste and adjust seasoning as needed. Serve warm, garnished with extra sautéed onions if desired. It is often served with a side salad or yogurt.

   💡 Proffstips: Mujaddara Safra can also be enjoyed at room temperature.