Levantine cuisine · Dough, Pasta & Rice

Ruz bi Adas wa Burghul

Rice, brown lentils, and bulgur cooked together and topped with deeply fried onion rings.

Ingredients · for 4 servings

• 150 g brown lentils
• 150 g long-grain rice
• 100 g bulgur
• 3 onions
• 1 tsp cumin
• 6 tbsp olive oil
• 700 ml vegetable broth
• Salt, pepper

Instructions

1. Pick over and wash the lentils and pre-cook in plenty of unsalted water for 15 min, until almost soft, then drain; rinse rice and bulgur separately in cold water.
2. Slice two onions into fine rings and fry in 4 tbsp olive oil over medium heat for 12–15 min, until deep brown and crisp; drain on paper towels.
3. Finely dice the third onion and sauté in the remaining olive oil in a wide pot for 5 min until translucent, then toast the cumin for 1 min.
4. Add lentils, rice, and bulgur, toss briefly, pour in the hot broth, and season with salt and pepper.
5. Bring to a boil once and cook covered over lowest heat for 18 min, until the liquid is completely absorbed.
6. Let rest for 10 min, fluff with a fork, and serve on a platter topped with the fried onion rings.