Go meat-free for the night with this hearty Lebanese pilaf. Filled with warming spices and sweet caramelised onion, and topped with satisfying fried eggs, it has all the makings of a new easy weeknight favourite.
- Cover lentils with water in a saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer for 12 minutes until just tender. Drain and refresh under cold running water.
- Meanwhile, heat ghee and 1 tbs oil in a heavy-based frying pan with lid over medium-low heat. Stir in cumin and cinnamon for 30 seconds. Add the onion. Season well with salt and cook, stirring, for 15 minutes or until the onion caramelises. Reserve 1 tablespoonful of onion mixture.
- Stir in garlic and ground cumin for 1 minute or until aromatic. Stir in rice and lentils. Add water. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until the rice is tender. Stand, covered, for 5 minutes. Separate grains with a fork.
- Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Crack eggs into the pan and cook for 3 minutes for soft yolks.
- Serve the rice topped with fried eggs, yoghurt, reserved onion mixture and coriander leaves.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set