Moudardara: Lebanese Rice & Lentils

Method:

1. Put the olive oil, cumin seeds and rice into a saucepan and fry gently for 1 minute, making sure the rice is coated in oil.
2. Add the boiling water and salt. Put a lid on and simmer on a low heat for 10 minutes. Turn off the heat and leave the rice to sit for 5 minutes.
3. Meanwhile, soak the saffron in 1 tablespoon of boiling water and set aside.
4. When the rice is ready, pour the saffron water over the surface. Cover the pan immediately with the lid. Leave for 5 minutes.
5. Fluff the rice up with a fork.
6. Drain the barberries and stir them into the rice along with the herbs. Stir the lentils through and serve in a dish, topped with fried onions and pistachios.

Cooking the Lentils:

1. Brown lentils do not need soaking, simple wash and drain them.
2. Place them in a pan with plenty of water, a bay leaf and an onion, copped in half.
3. Simmer gently for 20 minutes or until the lentils are soft.

Making the Fried Onions:

1. Slice 2 large onions.
2. Heat 2 tbsp ghee and rapeseed oil.
3. Put one slice in if it sizzles then add the rest and add a pinch of salt, sugar and a good grating of pepper.
4. Make sure all the slices are separated and coated in oil.
5. Turn down the heat and leave it to cook slowly and become a very dark caramelised colour. This might take 30-40 minutes.