الرشوف الأردني

We peel the onions and finely chop them into small cubes.

We rinse the brown lentils thoroughly and place them in a large pot with water.

We bring the pot to a boil, then reduce the heat and let the lentils cook until half-done (about 20–25 minutes).

We rinse the cracked wheat (jareesh), bulgur, or rice—depending on availability—and parboil it, then drain it.

If using jameed (dried yogurt), we dissolve it in warm water until it turns into a liquid. If using buttermilk, we whisk it until smooth.

We add the liquid jameed or whisked buttermilk to the lentils and stir continuously over medium heat to avoid clumping.

We add the parboiled wheat/bulgur/rice to the pot and keep stirring until everything is well combined.

(Optional) At this stage, we may add hot meat broth instead of plain water for richer flavor if available.

In a separate pan, we heat 3 tablespoons of ghee or olive oil.

We add the chopped onions to the pan and sauté them over medium heat until golden and soft. (A clove of garlic can also be added here, if desired.)

We add the fried onions to the rashoof mixture, then season with salt and 1 teaspoon of cumin (or khawajat al-hameed), and stir well so the flavors combine.

We serve the rashoof hot in deep bowls with fresh bread on the side, and optionally with green olives or a drizzle of olive oil.