Lebanese Mujadara (real comfort food)
COMFORT is the word! Lebanese Mujadara is made of just 3 main ingredients – Rice, Lentils and Onions and makes one of the most filling and comforting dishes that can be enjoyed during meals.
Rice and the world
Rice has been known to be the most celebrated grain in almost all cultures of the world. Today, more than half the world’s population of 6.6 billion is sustained by it, and in many parts of Asia, a meal is not considered a meal unless rice is served. My memories with rice goes back to having weekend/festive meals with the full family around the table and talking non-stop during lunch which sometimes used to get extended till the tea time. And rice was always the centre of attention at our home growing up and it remains so even till date.
Celebration & rice
Throughout history, rice has meant to exist for more than just sustenance. In many cultures, it plays a significant role in culinary and spiritual practices. There are several celebrations linked to harvesting and planting season of rice, for e.g. Pongal festival in South of India or offering rice to the Goddess Dewi Sri in Indonesia or the community feeling of making ‘mochi’ together in Japan.
Tilda’s Grand Golden Sella Rice
The holy month of Ramadan is coming to an end next week and what better way to celebrate it with your family than this easy Lebanese Mujadara that I made using Tilda Grand Golden Sella Rice. I loved how simple and flavorful each separate grain turned out to be. I paired it with a very simple Dukkah flavored yoghurt to combine the flavors together. And the combination was Mashallah!
Let’s get cooking!
The best comfort food known originating from the land of Lebanon. This is a vegan dish but you can always add a slice of cooked meat or roast chicken to go with it too. The recipe is made using Tilda’s Grand Golden Sella Rice.
Golden Sella Basmati Rice is a variant of basmati rice that has been parboiled or partially boiled while still in its husk and then milled. The rice turns pale yellow after parboiling hence the name ‘Golden’. During the milling process the husk, bran and germ is removed. The process results in long slender shaped translucent grains with a soft golden or yellow colour and a firmer texture, locking in the nutrients. It is an extra long basmati variety and has a creamy colour but turns white when cooked. Each grain is indeed long and robust thus making it perfect for one pot dishes.
I hope you enjoy the recipe as much as my family did 🙂