Mujadara with Cardamom – Ramadan Special

Mujadara is often chosen for Iftar because it is a fulfilling, wholesome, and easily digestible meal that provides the body with a balanced mix of carbohydrates, proteins, and fiber. Made with rice, lentils, and caramelized onions, Mujadara is a hearty and fulfilling meal often enjoyed during Ramadan, when breaking the fast at Iftar. 
The dish is traditionally flavored with cumin and cinnamon, but to elevate its taste and infuse it with an aromatic depth, you can add Emperor Akbar Cardamom—for its rich aroma and flavor. Add cardamom complements the earthy notes of lentils and rice, while balancing the sweetness of the caramelized onions.

Ingredients:
For the Mujadara:
Brown or green lentils – 1 cup
Rice (long-grain or basmati) – 1 cup
Onions – 3 large (thinly sliced)
Emperor Akbar Cardamom – 3-4 pods (lightly crushed)
Cumin seeds – 1 tsp
Ground cinnamon – ½ tsp
Olive oil – 4 tbsp
Salt – to taste
Water or vegetable stock – 4 cups

For Garnish (Optional):
Fried onions – for topping
Chopped parsley – for garnish
Lemon wedges – for serving

Instructions:
1. Cook the Lentils: Rinse the lentils thoroughly and boil them in 3 cups of water with a pinch of salt. Cook until tender but not mushy (about 15-20 minutes). Drain the lentils and set them aside.

2. Prepare the Onions: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 20-25 minutes until they are golden brown and caramelized. Remove half of the caramelized onions for garnish and set them aside.

3. Add the Spices: In the same skillet with the remaining onions, add the crushed Emperor Akbar Cardamom, cumin seeds, and ground cinnamon. Stir and sauté for 1-2 minutes until the spices release their aromatic fragrance.

4. Cook the Rice: Add the rice to the skillet and stir to coat the rice in the spiced onions. Add the cooked lentils and mix well. Pour in the vegetable stock or water (4 cups), and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low.

5. Simmer the Mujadara: Cover the skillet with a tight-fitting lid and let it simmer on low heat for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Be sure to check the rice towards the end to ensure it doesn't burn at the bottom.

6. Rest the Dish: Once the Mujadara is cooked, turn off the heat and let it rest, covered, for 5-10 minutes. This helps the flavors meld together and allows the dish to steam perfectly.

7. Garnish and Serve: Fluff the Mujadara with a fork. Transfer it to a serving dish, and top with the reserved caramelized onions, a sprinkle of chopped parsley, and fried onions for added crunch. Serve with lemon wedges on the side for a refreshing tang.