Vegan Food & Living - October 2017

78 VEGAN FOOD & LIVING SEPTEMBER

40ml (1¼fl oz) olive oil

1 medium onion, diced small

40g (1½oz) small black (beluga) lentils

1 litre (35fl oz) water

80g (2¾oz) long-grain rice,

well washed and drained

½ tsp ground cumin

1 tsp dried rose petals, to

garnish (optional)

FOR THE ONION TOPPING

2 medium onions, thinly sliced

2 tbsp cornfl our

½ tsp ground cumin

vegetable oil, for deep-frying

Lebanese dirty rice

By Greg and Lucy Malouf

Serves 4-6 | Prep 20 mins plus soaking | Cook 30 mins | Calories 197 (per serving)

1 Heat half the olive oil and sauté

the diced onion for a few minutes

until it is soft. Add the lentils and

half the water, cover and cook for

15 minutes (or until the lentils are

just cooked). Add the rice, mix well

and continue cooking for a further

15 minutes, stirring every now and

then and gradually adding more of

the water as it is absorbed.

2 The dish is ready when the rice

grains have swelled and almost

burst, and the lentils are starting to

break down and stain it all a dirty

black colour. (Black lentils hold

their shape better than the brown

lentils that are usual for this dish, so

it won’t be quite as sludgy.) Add the

cumin and stir well.

3 While the rice and lentils are

cooking, soak the onions in enough

salted water to cover for 15

minutes. Drain, rinse then pat very

dry with kitchen paper. Dust the

slices liberally with the cornflour

and cumin so they are evenly

coated.

4 Pour vegetable oil into a deep-fryer

or saucepan to a depth of around

8cm (3¼in) and heat to 170°C

(325°F). Fry the onions in batches

until crisp and golden, then drain

on kitchen paper.

5 Serve the mjaddarah at room

temperature, topped with the

onions and a sprinkling of crushed

rose petals.

Total fat Saturates Salt Sugar Protein

8.1g 1.2g 0.01g 2.9g 4.3g

78 VEGAN FOOD & LIVING OCTOBER

Weekend^ RECIPES

VFL17.Weekend.indd 78 06/09/2017 15:57