Mujaddara (or mejadra) is a staple dish of the Middle East. The word comes from the Arabic for ‘pockmarked’. It is our favourite meal of the moment; comforting and spicy. I like to serve it with chicken or lamb. It is a good dish for an informal dinner party.

The onions and lentils can be prepared in advance. I find it helpful to have all the spices measured and ready for use.

Sunflower oil
4 medium onions, finely sliced
200g green or brown lentils
2 tsp cumin seeds
2½ tsp coriander seeds
200g basmati rice
2 tbsp olive oil
1 tsp turmeric
1 tsp ground allspice
1 tsp ground cinnamon
Salt and freshly ground black pepper
3 tbsp Greek yoghurt (optional)

Heat a few tablespoons of sunflower oil in a large frying pan over a high heat and fry the onion in batches until brown and crisp. Add more oil between batches as necessary. Drain on kitchen paper.

Put the lentils into a saucepan and boil in plenty of water for about 14 minutes or until they have softened but still have a little bite. Drain into a colander.

Again using a large frying pan, add the cumin and coriander seeds and roast over a medium to high heat until the seeds start to colour and release aroma. Turn down the heat and add the oil, rice, turmeric, allspice, cinnamon, salt and plenty of black pepper. Stir around to cover the rice in the oil. Add the cooked lentils and a mug of water (or chicken stock).

Cook gently for about 15 minutes, adding more water as necessary but always being aware that you do not want excess water left at the end of cooking.

When the rice is almost cooked, add most of the onions, Stir around. Fit a clean cloth over the pan, before placing a lid tightly on top. Set the pan aside or in a warming oven for 10 minutes.

Before serving, spoon over the yoghurt (if using) and scatter the remaining onion slices over the top.