📝 About This Recipe
Mjadra is the ultimate Lebanese comfort food, a humble yet magnificent trio of earthy brown lentils, fragrant rice, and deeply caramelized onions. Known historically as 'the poor man’s meat,' this protein-rich dish delivers a sophisticated depth of flavor through the slow browning of onions until they reach a sweet, mahogany richness. It is a masterclass in how simple, pantry-staple ingredients can be transformed into a nourishing and aromatic centerpiece.
🥗 Ingredients
The Base
- 1 cup Brown or Green Lentils (rinsed and debris removed)
- 1 cup Long-grain White Rice (Basmati or Jasmine work best; soaked for 15 minutes and drained)
- 5 cups Water (divided use)
- 1/2 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
The Aromatics and Seasoning
- 4 large Yellow Onions (thinly sliced into half-moons)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1 teaspoon Ground Cumin (for earthy warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cinnamon (optional, for a subtle sweet aroma)
Garnish and Sides
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt (for serving)
- 1 small English Cucumber (diced for the side salad)
- 1 teaspoon Dried Mint (to stir into yogurt)
👨🍳 Instructions
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1
Place the rinsed lentils in a large heavy-bottomed pot and cover with 3 cups of water. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes. The lentils should be par-cooked (tender but still having a firm bite); do not let them get mushy.
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3
While the lentils simmer, heat the olive oil in a large wide skillet over medium-high heat. Add the sliced onions.
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4
Sauté the onions, stirring frequently. This is the most important step: cook them for 20-25 minutes until they turn a deep, dark caramel brown. If they start to burn, add a teaspoon of water to deglaze the pan.
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5
Once the onions are a rich mahogany color, use a slotted spoon to remove about half of them and set aside on a paper towel-lined plate. These will be your crispy topping.
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6
Pour the remaining onions and all the flavored olive oil from the skillet into the pot with the par-cooked lentils and their cooking liquid.
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7
Add the soaked and drained rice to the pot. Stir in the cumin, salt, pepper, and cinnamon.
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8
Add the remaining 2 cups of water (or enough to cover the rice/lentil mixture by about an inch). Bring the mixture back to a gentle boil.
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9
Reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer for 15-18 minutes until the water is fully absorbed and the rice is fluffy.
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10
Turn off the heat. Remove the lid, place a clean kitchen towel over the pot, and put the lid back on. Let it rest for 10 minutes; the towel absorbs excess steam for perfectly distinct grains.
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11
Fluff the Mjadra gently with a fork, incorporating the dark onions throughout the rice.
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12
Transfer to a large serving platter and top generously with the reserved crispy caramelized onions and fresh parsley.
💡 Chef's Tips
Use brown or green lentils only; red lentils will break down too much and turn the dish into porridge. Don't rush the onions; the deep brown color is where the 'meatiness' and color of the dish come from. If your rice still feels a bit hard after the water is absorbed, add 1/4 cup of boiling water and steam for 5 more minutes. Always soak your rice for at least 15 minutes to remove excess starch, ensuring the grains stay separate and fluffy. For an extra layer of flavor, use vegetable broth instead of water for the final simmering stage.
🍽️ Serving Suggestions
Serve with a side of 'Salatat Laban wa Khyar' (yogurt, diced cucumber, garlic, and dried mint). A crisp Lebanese Cabbage Salad (Salatat Malfouf) with lemon and garlic dressing cuts through the richness. Pair with a plate of fresh radishes, green onions, and pickled turnips (Lfit). Enjoy with a glass of chilled Arak diluted with water or a crisp, dry white wine like a Lebanese Sauvignon Blanc.