Name: Rice and Lentils with Pomegranate and Mint
Total time: 1 h
Cuisine: Africa & Middle-East
Ingredients: ½ cup dried lentilles du Puy , picked over and rinsed; 1 teaspoon table salt , plus salt for cooking lentils; 2 tablespoons extra-virgin olive oil; 1 onion , chopped fine; 3 garlic cloves , minced; 2 teaspoons garam masala; 1 cup long-grain white rice; 1¾ cup chicken broth; 1 cup pomegranate seeds , divided; ¼ cup coarsely chopped fresh mint , divided; ¾ cup canned fried onions

Why This Recipe Works

In this simplified take on mujaddara, the Middle East’s classic rice and lentil pilaf, parcooking the lentils before combining them with the rice ensures both cook to perfect tenderness without breaking down. Toasting the rice with onion, garlic, and garam masala deepens flavor and keeps the grains separate, while fresh mint, juicy pomegranate, and crisp fried onions provide a bright, crunchy finish.

Before You Begin

For efficiency, prep the ingredients while waiting for the water to boil and the lentils to cook in step 1. You can substitute other French green lentils for the lentilles du Puy. Use vegetable broth to make this dish vegetarian.

Instructions

Bring 2 quarts water to boil in large saucepan. Add ½ cup dried lentilles du Puy, rinsed, and 1 teaspoon table salt and cook for 10 minutes. Drain.

Return now-empty pan to medium heat, add 2 tablespoons extra-virgin olive oil, and heat until shimmering. Add 1 finely chopped onion and 1 teaspoon salt and cook, stirring occasionally, until softened, 3 to 4 minutes. Add 3 minced garlic cloves and 2 teaspoons garam masala and cook for 30 seconds. Add 1 cup long-grain white rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add 1¾ cup chicken broth and lentils and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes.

Remove from heat and let stand for 10 minutes. Fluff rice with fork and stir in ½ cup pomegranate seeds and 2 tablespoons coarsely chopped mint. Sprinkle with ¾ cup canned fried onions and remaining ½ cup pomegranate seeds and 2 tablespoons chopped mint. Serve.