Cannabis Mujaddara

Ingredients

• 200 g 7.1 oz green or brown lentils (rinsed)
• 150 g 5.3 oz long-grain rice
• 3 piece 3 piece onions (thinly sliced)
• 60 g 2.1 oz cannabutter
• 3 tbsp 3 tbsp olive oil
• 700 ml 2.96 cups water or vegetable broth
• 1 tsp 1 tsp cumin
• 1 tsp 1 tsp coriander powder
• 0.5 tsp 0.5 tsp cinnamon
• 1 tsp 1 tsp salt
• 4 tbsp 4 tbsp Greek yogurt (for serving)
• 1 tsp 1 tsp sumac

Instructions

1. 1
   Heat cannabutter and olive oil in large pot. Caramelize onions over medium heat for 25–30 minutes — be patient!
2. 2
   Remove two-thirds of the onions (will be used as topping).
3. 3
   Stir spices into remaining onions. Toast for 1 minute.
4. 4
   Add lentils and water/broth. Bring to a boil. Simmer for 15 minutes.
5. 5
   Stir in rice. Season with salt. Cover. Cook for 20 minutes.
6. 6
   Remove from heat. Steam for 10 minutes.
7. 7
   Plate and top with fried onions. Serve with Greek yogurt and sumac.

Pro Tips

• Really caramelize onions for 25–30 minutes — this is the heart of the dish, do not rush it.
• Cannabutter when browning the onions — the long cooking time activates THC optimally.
• Mujaddara is one of the oldest dishes in human history — Arabs call it the 'poor man's dish,' but it tastes like a feast.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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