Rinse the rice then cover it with water for about half an hour. Add little bit of salt to the water to avoid any breakage in the rice while cooking
Wash the lintels, cover with water and boil it. Add cumin to the water to avoid gases.
Let the lintels boil till almost cooked but still have some bite, about 30 minutes.
In the mean time chop the onion coarsely
Add olive oil to the pan
Fry the onion for a minute or so
Add the chicken stock cubes
Break the stock cubes and fry them with the onion for a couple of minutes until the onion wilt.
Add the drained rice and boiled lintels to the onion
Mix well, be careful not to break the rice
Boil a cup and half of water and add to the pan
Lower the heat, cover the pan with lid and let the Mjadarah simmer
Check it from time to time, should be done in less than 20 minutes. Note that no salt or peppers are added because the stock cubes have enough of both
Best served with green salad and minted yogurt