In the wake of my father’s surgery, I’ve been looking for additions to the family menu that won’t pose a threat to his wellbeing. A worthwhile addition that became a quick family favorite is mujadra, a middle eastern rice dish with lentils and caramelized onions. This is dish is a treat considering the plethora of flavors of textures that assail the mouth upon your first bite. The lentils are supple, yet they maintain a pleasant firmness. The onions add a welcome sweetness, and the rice, when cooked within the spices, are a fragrant addition that cannot be supplanted. Cooking the rice in the spices is an ingenious method for ensuring that flavor is present in your dish down to its basic foundations, and I look forward to exploring other recipes that encourage this method. Cooking for my family post-surgery can be a disquieting experience at times, since it requires being more attentive to the amount of sodium, fat, and other potentially harmful substances entering the body. So fearing that my dad is one teaspoon of salt away from a stroke can deter me from entering the kitchen at times. I know I’m probably overthinking things, but it’s hard to not be a little paranoid.
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