Kitchen Notes: Mujaddara with an Indian soul

Onions

I messed with a classic. And I would do it again. The results in this case justify the means. I used Indian techniques on an Arab dish, mujaddara. Cumin and coriander seeds were popped in olive oil, and joined by the sliced onion. They were given a lot of time together, about 40 minutes. First on the high heat to remove their moisture, after which they fried gently in the oil that they released back into the pan. The onions became deliciously caramelised and sweet, and hauntingly fragrant with spices. Lower notes of cumin and cinnamon uplifted by the flowery citrusy coriander. Insanely delicious. I leave it on a plate to mix in with the lentils and rice later.

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