Mjedarra is a dish of Arabic cuisine. The dish is based on rice and legumes (mung bean or lentils), making Mjedarra ideal for those fasting or vegan.
It is necessary
- - rice - 3/4 cup
- - mung bean - 1 glass
- - carrots - 1 pc.
- - vegetable oil - 50 ml
- - water - 900 ml
- - spices: nigella, chaman, red hot pepper, ground paprika, nutmeg - to taste
- - salt - to taste
Instructions
Step 1
Heat the vegetable oil in a cauldron to a haze. Immediately reduce the heat to low and add the nigella seeds, after a few seconds add dry rice to the cauldron, increase the heat again to medium and, with constant stirring, bring the rice to a golden brown color. Add the rest of the spices and stir.
Step 2
Peel the carrots, rinse and grate on a coarse grater. Carrots need medium size, their weight should be about 150 grams. Toss the carrots and rice for a minute or two.
Step 3
Add the washed mung bean and stir again. Pour the prepared food with water and bring to a boil over high heat. Then reduce heat to lowest. Cook the dish with the lid open for about 10 minutes. During this time, the liquid will be absorbed and evaporated by about half. Now you can add salt to the mjedarra, stir and cover.
Step 4
Cook over low heat for another 35 minutes, until there is no liquid left. Leave the dish to sweat under the lid for another 5 to 10 minutes. Now you can stir the mjeddara again, put it on a dish and serve.
Instead of mung beans, you can use green lentils, which must be pre-boiled until half cooked for 15 to 20 minutes.
