Pimp My Rice: Roy Ner

Pimp My Rice: Roy Ner

Discover Chef Roy Ner's Mujaddara recipe in the third and final instalment of our Pimp My Rice series.

Chef Roy is the co-owner and Executive Chef at Lane Cove's Lillah Kitchen. Lillah Kitchen is a celebration of Middle Eastern cuisine, focusing on nourishing dishes that aren't too heavy. Along with co-owner Trevor Blye, Chef Roy has created a space to showcase the flavours and dishes they grew up eating but with their own modern twist. The result: Food that is simple and humble at heart.


Like our previous Humans of Hospo campaign, we've partnered with 5Why on this exciting new series to inspire successful hospitality careers and young chefs (or aspiring chefs) to pimp their rice at home. 


In this series, we've asked three chefs with very different backgrounds and areas of expertise to create a simple, quick, and easy rice dish, using minimal ingredients with maximum taste.

Read on to learn how Chef Roy Ner creates his Mujaddara dish, all in under 20 minutes and for no more than $15. Chef Roy also threw in a few bonus ingredients and seasonings if you're looking to take your Mujaddara to the next level at home. 

"[Mujaddara is a] very, very simple, easy, and straightforward rice dish" 

Pimp My Rice Chef Roy Ner

Roy's Mujaddara recipe:

  • Ingredients 
    -Basmati rice, vermicelli, lentil, Mujaddara spice mix
    -Roasted onion
    -Optional: Lamp shoulder
    -Almonds, raisins, tarator tahini sauce, (2/3 yogurt, 1/3 tahini, lemon juice & a pinch of salt) mint, pea shoots, cumin oil, and lemon
  • Cook the basmati rice together with a little bit of vermicelli (toasted optional), lentil, and Mujaddara spice mix. Plate.
  • Optional: Next, add your cooked lamb shoulder. If you'd rather, this dish also works well with chicken or fish. 
  • Top with almonds and then top with raisins. Pro tip: Chef Roy recommends pre-soaking the raisins in white wine or vinegar for extra flavour.  
  • Next, add a drizzle of Tarator tahini sauce. Make this by adding 2/3 plain yogurt and 1/3 tahini along with a bit of lemon juice and a pinch of salt.
  • It wouldn't be a Mujaddara if there wasn't any roasted onion. Add a few rings of cooked onion on top. Chef Roy also adds some fresh mint at this point for some unexpected freshness to the dish. 
  • Finally, add some pea shoots and Chef Roy's special ingredient: Cumin oil. Serve with a slice of lemon on the side.


And there you have Chef Roy's Middle Eastern Rice dish that's very easy, simple, and delicious. 

Pimp My Rice Roy Ner
Check out the full video with step-by-step instructions here

Follow Chef Roy's hospitality career on Instagram: @chefroyner 


After a hospitality career like Roy's? Submit your details below and we'll connect you with Sydney's premier restaurants, bars, and events. 


About the author Carlyn Shaw

Drawing on 12 years of hospitality experience and coming from a Communications background, I am passionate about all things hospitality.


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