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Roast mejadra onions
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Total Time:
2 hours 30 minutes
Stuffed onions with spiced lentils, rice, caramelized onions, roasted to perfection.
Ingredients:
  • 6 large white onions peeled
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds lightly crushed
  • 1 tablespoon coriander seeds lightly crushed
  • 100 g white basmati rice
  • 100 g brown lentils
  • 1/2 teaspoon ground tumeric
  • 1 teaspoon ground allspice
  • 1 teaspoon cinnamon
  • 400 ml vegetable stock
  • 50 g flaked almonds lightly toasted, plus extra to garnish
  • 1 large handful of flat-leaf parsley chopped
  • 2 tablespoons red wine vinegar
  • 1 pinch of caster sugar
  • rocket salad to serve (optional)
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Prepare the onions by cutting off the tops and bottoms. Boil the onions in a saucepan of water for about 25 minutes until tender. - Drain and cool slightly. Carefully hollow out the insides and reserve the flesh. Keep three layers intact to form shells. - Finely slice the reserved onion flesh. - Heat 4 tablespoons of olive oil in a large pan and cook the sliced onions until softened and golden brown, about 35 minutes. Season well and transfer to a paper-lined plate. - In the same pan, toast cumin and coriander seeds for a couple of minutes. - Add remaining olive oil, rice, lentils, turmeric, allspice, cinnamon, salt, pepper, and stock. - Simmer covered over low heat for 25-30 minutes, then rest covered for 10 minutes. - Stir in fried onions, toasted almonds, and most of the parsley. - Fill the onion shells generously with the mixture and close them. Place in a baking dish, spooning extra filling around them. - Sprinkle with red wine vinegar and sugar. - Cover with foil and bake for 25 minutes at 180C/gas 4, removing the foil for the last 5 minutes. - Finish with remaining almonds and serve warm with a side of rocket salad.

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