Learn how to cook a famous Saudi Arabian dish Rijlah

Rijlah (Baglah) is a plant with fleshy green leaves similar to watercress, available all year round in Saudi Arabia; sold in bunches rather than by weight.

It is often cooked with meat and grains, or just grains. It also makes a green salad or is added to mixed salads. This recipe for rzlah with lentils is for a light lunch or a side dish.

Ingredients needed for Baglah (for four people):

1 large bunch of rijlah, 1 cup of brown lentils (whole), 1 small onion (finely chopped), 2 cloves of garlic (finely chopped), salt and black pepper, ½ teaspoon chili powder[optionaljjuiceof1lemon70gramsofbutter[optionaljjuiceof1lemon70gramsofbutter[opcionaljjugode1limón70gramosdemantequilla[optionaljjuiceof1lemon70gramsofbutter

Preparation method for Baglah:

Wash the lentils well, drain well and place in a pot with 4 cups of cold water. Bring quickly to a boil and simmer for 45 minutes until the lentils are cooked through.

Meanwhile, cut the thick stalks and wash the rilah in a bowl of water to remove the sand and dirt (you will need to wash it more than once) and drain.

Pick up the young leaves and stems and discard the rest; you should end up with at least ½ kilo of rzjlah.

Add the clean, drained rijlah to the cooked lentils, with another cup of water, salt and pepper to taste, and the chilli[ifitshouldbringtoaboilthenboilthefirefor1520minutesonlyandremovefromthefire-themixtureshouldbeleftquitewetandsoaked[ifusedfor15minutestheywouldsimmerandmoistenthemoggieandmoistenthemfor15minutesonlyandremovethemfromthefire[siseusalleveaebulliciónluegodejehervirafuegolentodurante1520minutossolamenteyretiredelfuego-lamezcladebepermanecerbastantehúmedayempapada[ifusedibringtotheboilthenallowtosimmerfor1520minutesonlyandremovefromtheheat-themixtureshouldremainquitemoistandsoggy

Heat the butter separately, add the minced onion and garlic, and brown gently for about 5 minutes, stirring frequently.

Serving Tip: Place the Baglah in a deep serving bowl and pour the fried onion, garlic, and butter all over.