Mujaddara with Crispy Shallots

Ingredients

• 700 g shallots, peeled, halved lengthways and thinly sliced
• 90 ml olive oil
• 250 green or brown lentils, rinseddo not use red lentils — they dissolve
• 200 long-grain white rice, rinsed until water runs clear
• 2 tsp ground cumin
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• 1½ tsp fine sea salt
• 1 pinch black pepper, freshly ground
• 900 ml water
• 200 plain full-fat yoghurt (optional)use dairy-free yoghurt to keep vegan
• 15 g flat-leaf parsley, roughly chopped (optional)

Contains: milk.

Method

1. Heat 60ml of the olive oil in a large, heavy-based saucepan or casserole over a medium-high heat. Add all the sliced shallots and a good pinch of salt. Cook, stirring frequently, for 25–30 minutes until they are very deeply golden brown — almost mahogany in patches. Don't rush this; the colour equals the flavour. Remove about one-third of the cooked shallots to a plate lined with kitchen paper and set aside for the crispy topping.About 30 min
2. To the remaining shallots still in the pan, add the cumin, allspice, cinnamon, and a few grinds of black pepper. Stir for 1 minute until fragrant.About 1 min
3. Add the rinsed lentils and 600ml of the water. Bring to a boil, then reduce heat to a steady simmer and cook uncovered for 15 minutes, until the lentils are just barely tender but still hold their shape.About 17 min
4. Stir in the rinsed rice, the remaining 300ml of water, and 1 teaspoon of fine sea salt. Bring back to a boil, then cover the pan tightly with a lid, reduce the heat to its lowest setting and cook for 15 minutes. Do not lift the lid during this time.About 15 min
5. While the rice cooks, heat the remaining 30ml of olive oil in a small frying pan over a high heat. Add the reserved cooked shallots and fry, stirring constantly, for 3–4 minutes until they turn dark and very crispy. Watch carefully — they catch quickly at this stage. Tip onto fresh kitchen paper.About 4 min
6. When the rice is done, remove the pan from the heat and leave it to steam, lid on, for a further 5 minutes. Then uncover, fluff gently with a fork and taste for seasoning.About 5 min
7. Spoon the mujaddara onto a large serving platter or into individual bowls. Pile the crispy shallots generously on top and scatter over the parsley if using. Serve with yoghurt alongside.