Mujadarra, originally uploaded by BipolarLawyerCook.More pantry cooking. Canned Goya lentils, 1 1/2 large caramelized onions & 4 peeled Boston Organics carrots, warmed with chicken stock, a tbsp. each of lemon juice & pomegranate molasses, with 1 tsp. garam masala, a mild sweet curry powder. Served over basmati rice, cooked in chicken stock & 3 cardamom pods. Mujadarra is also called Megadarra. There are a number of variations– everyone has their own spin. This version, by middle eastern cooking savant Claudia Roden, is quite good. I’ve made it with bulgur or rice, served it hot or at room temperature, but hot, with rice, and pomegranate molasses is my favorite. It’s comfort food of the homeliest order.
Where did you get your pomegranate molasses?
I NEED some pomegranate molasses, apparently.
I got them at the little Lebanese bakery a mile from my house. I will put some in with the puzzle and your Pay it Forward… which I SWEAR I will get done next week.
that looks really yummy. how are you storing your carrots? I’m just amazed at how long they’ve lasted!
oh, and ditto on the pomegranate molasses. Oh my. mmmm.
TOTALLY making me hungry. Can you FedEx some, please?
that sounds (and looks!) delicious! Wonder if I can sub regular molasses for it…
Pomegranate molasses by mail for everyone! Except Janet, you have to drive to meet me for the swap. : )
You could use a tablespoon of balsamic vinegar as a substitute. It’s not quite the same, but it’ll give you the sweet/tart thing.
Jen, they’re just in the crisper drawer. They breed like rabbits in there, I think.
Man, that would hit the spot.