It delights me to post the Mujadarah recipe because it is one that I have worked to perfect for quite some time. I have eaten Mujadarah at numerous Lebanese restaurants in various states. This always makes a wonderful side when accompanying some of my other favorite Lebanese dishes, but it makes a fabulous main course as well. In this instance, I paired it with Tomato Pachadi and warmed Pita Bread. You can also serve it with a Green Salad, warmed Naan (an Indian bread) and a side of Lebneh (a thick yogurt that can be purchased at Middle Eastern food stores). For those of you that frequent Lebanese restaurants, I know that you have tasted this before.
The Tomato Pachadi is a recipe that I created from taste memory. The mother of an old friend from way back used to make this and I never forgot it. She introduced and hooked me to Indian food and cooking forever.
Previously I posted a Mediterranean Grilled Chicken Recipe that has the perfect dressing, a vinagrette (see Part 3 of the recipe) to use on any Green Salad. It would be perfect on a basic green romaine lettuce salad with purple onion, cucumber and tomato to serve alongside this dish.
Experiment and Enjoy.
What's for Dinner Wednesday? Mujadarah (Lentil and Rice Pilaf) and Tomato Pachadi (Tomato and Yogurt Side)
Let's get to the Mujadarah First!
Nest Essentials: Medium/Large Pot (large enough to cook 1 cup of rice with room to spare), Frying Pan for onions, and a slotted spoon for removing 1/2 of the onions while reserving the olive oil.
Nifty Gadgets: Nothing special needed to enhance your cooking experience here. Just your nest essentials.