Rice and lentil pilaf megadarra [Claudia Roden in "A Book of Middle Eastern Food"] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 236) by Paula Wolfert

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Accompaniments: Macedonian relish with green tomatoes; Middle Eastern bread salad (Fattoush)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Yogurt drains for several hours - see "Draining yoghurt" on P410; and the sauce mellows for 1 hour before serving.

  • Breadcrumbs on July 15, 2015

    p. 227 - I have been keen to try a Chicken Tikka from The Hairy Biker’s Curry book and when I spotted this neutrally seasoned lentil/rice dish I thought it would work well with the Tikka. I also made the much-loved Tomato Onion Feta salad from this book to go alongside since the Hairy guys were recommending a tomato onion salad anyway. This dish shines in its simplicity. The onions are the key flavour, enhanced by the two types and the crispy ones atop really steal the show. I used less oil than the ½ cup PW calls for. PW notes that if you reduce the oil your onions won’t crisp but I used about ¼ cup of oil in a very small pan so my onions crisped up nicely. I then cooked the remainder using the same oil but in a larger pan. I did drizzle some really nice EVOO atop the finished dish for a little peppery punch. I served PW’s garlic-yoghurt sauce alongside. That too worked well with the Tikka. Photos here: http://chowhound.chow.com/topics/1017981?commentId=9642309#9642309

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