📝 About This Recipe
A cornerstone of Levantine cuisine, Mujadara is a soulful symphony of earthy green lentils and fragrant basmati rice. This baked version elevates the traditional stovetop method into a foolproof casserole, ensuring every grain is fluffy and infused with deep, smoky cumin and cinnamon. Topped with a mountain of crispy, dark-amber onions, it is a humble yet majestic dish that proves the power of simple, pantry-staple ingredients.
🥗 Ingredients
The Grains and Lentils
- 1 cup Green or Brown Lentils (rinsed and picked over; do not use red lentils)
- 1 cup Basmati Rice (long-grain, rinsed until water runs clear)
- 2 1/2 cups Vegetable Broth (low sodium, boiling hot)
- 2 tablespoons Extra Virgin Olive Oil
The Aromatics and Spices
- 3 large Yellow Onions (thinly sliced into half-moons)
- 3 cloves Garlic (minced)
- 1 1/2 teaspoons Ground Cumin (toasted if possible)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Allspice
- 1 1/2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Neutral Oil (for frying onions (grapeseed or avocado oil))
For Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt (for serving)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a deep 2-quart casserole dish with a little olive oil.
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2
Place the rinsed lentils in a medium saucepan and cover with plenty of water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until parboiled (they should be tender but still have a firm bite). Drain and set aside.
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3
While lentils simmer, heat the 1/4 cup of neutral oil in a large skillet over medium-high heat. Add the sliced onions and a pinch of salt.
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4
Cook the onions, stirring frequently, for 15-20 minutes. You want them to reach a deep, dark mahogany brown without burning. Once crispy and dark, use a slotted spoon to transfer half of them to a paper towel-lined plate.
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5
In the same skillet with the remaining half of the onions, add the minced garlic, cumin, cinnamon, and allspice. Sauté for 1 minute until the spices are fragrant.
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6
Add the rinsed rice to the skillet with the onions and spices. Stir for 2 minutes to toast the rice grains and coat them in the flavorful oil.
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7
Stir the parboiled lentils into the rice and onion mixture. Season with the 1 1/2 teaspoons of kosher salt and black pepper.
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8
Transfer the rice and lentil mixture into your prepared baking dish, spreading it out in an even layer.
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9
Pour the 2 1/2 cups of boiling hot vegetable broth over the mixture. The liquid should just cover the grains.
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10
Cover the dish tightly with a layer of parchment paper followed by heavy-duty aluminum foil to trap all the steam inside.
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11
Bake in the center of the oven for 30-35 minutes. Check at 30 minutes; the liquid should be fully absorbed and the rice tender.
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12
Remove from the oven and let the dish sit, still covered, for 10 minutes. This 'resting' phase is crucial for the fluffiest texture.
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13
Uncover and fluff the Mujadara gently with a fork. Top with the reserved crispy onions and fresh parsley.
💡 Chef's Tips
Rinse your rice thoroughly until the water is no longer cloudy to prevent a gummy texture. Don't rush the onions; the deep caramelization provides the 'meatiness' and primary flavor of the dish. Ensure the broth is boiling when you pour it over the rice to maintain the temperature for even baking. If you prefer a crunchier top, you can pop the dish under the broiler for 2 minutes after the resting period. Use green or brown lentils only; red lentils will turn into mush and lose their shape during the baking process.
🍽️ Serving Suggestions
Serve with a side of cool Greek yogurt or a traditional Tahini sauce. A fresh 'Salat Arabieh' (diced cucumber, tomato, and parsley with lemon) provides a bright contrast. Pair with roasted cauliflower or charred eggplant for a complete vegetarian feast. Add a dollop of spicy Harissa if you enjoy a kick of heat. A chilled glass of dry Rosé or a mint-infused lemonade complements the earthy spices beautifully.