📝 About This Recipe
A cornerstone of Middle Eastern home cooking, Mujadara is a humble yet majestic harmony of earthy brown lentils, fragrant basmati rice, and deeply caramelized onions. This dish proves that the simplest pantry staples—grains, legumes, and onions—can be transformed into a savory masterpiece through the alchemy of slow-cooking. With its signature crown of crispy, mahogany-colored onions and a hint of warm spices, it is a nourishing, protein-rich hug in a bowl that has sustained generations.
🥗 Ingredients
The Grains and Lentils
- 1 cup Brown or Green Lentils (rinsed and picked over; do not use red lentils)
- 1 cup Basmati Rice (long-grain, soaked in water for 15 minutes then drained)
- 4 cups Water (divided use)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatics and Spices
- 4 large Yellow Onions (halved and thinly sliced into half-moons)
- 1/2 cup Extra Virgin Olive Oil (high quality for flavor)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cinnamon (adds a subtle warmth)
- 1/4 teaspoon Ground Allspice
For Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt (for serving)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Place the lentils in a medium saucepan with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15-18 minutes until the lentils are par-cooked (tender but still having a firm bite/snap).
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2
While the lentils simmer, heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
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3
Add the sliced onions to the skillet. Cook, stirring frequently, for about 5 minutes until they soften and begin to turn translucent.
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4
Reduce the heat to medium. Continue cooking the onions for another 15-20 minutes. You want them to reach a deep, dark mahogany brown. If they start to burn, add a teaspoon of water to deglaze the pan.
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5
Once the onions are deeply caramelized and slightly crispy, use a slotted spoon to remove about half of them to a paper-towel-lined plate. These will be your crispy topping.
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6
Drain the par-cooked lentils, reserving the cooking liquid. Measure the liquid and add enough fresh water to make exactly 1.5 cups of total liquid.
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7
In the skillet with the remaining onions and oil, stir in the cumin, cinnamon, and allspice. Toast the spices for 30 seconds until fragrant.
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8
Add the soaked and drained rice to the skillet. Stir well to coat every grain of rice with the spiced onion oil.
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9
Add the par-cooked lentils, the 1.5 cups of liquid, salt, and pepper. Stir once to combine.
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10
Bring the mixture to a boil. Once boiling, cover the pot with a tight-fitting lid and reduce the heat to the lowest possible setting.
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11
Cook for 15-18 minutes undisturbed. Do not lift the lid! This allows the rice to steam perfectly.
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12
Remove the pot from the heat. Place a clean kitchen towel between the pot and the lid, and let it sit for 10 minutes. This absorbs excess moisture and ensures fluffy grains.
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13
Fluff the Mujadara gently with a fork, mixing the onions through the rice and lentils.
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14
Transfer to a large serving platter. Top generously with the reserved crispy onions and fresh parsley.
💡 Chef's Tips
Patience is key with the onions; true caramelization provides the 'meatiness' of the dish, so don't rush the process. Always soak your basmati rice for at least 15 minutes to remove excess starch and achieve long, separate grains. Do not use canned lentils; they are too soft and will turn into mush during the second cook with the rice. If you prefer a crunchier topping, you can toss the raw onions in a tablespoon of flour before frying them in the oil. Use the lentil cooking water for the rice; it contains nutrients and adds a deeper color and flavor to the final dish.
🍽️ Serving Suggestions
Serve warm with a dollop of cold Greek yogurt or a drizzle of garlic-infused tahini sauce. A side of 'Salata Arabieh' (finely chopped cucumber, tomato, and mint salad) provides a refreshing crunch. Pair with pickled turnips or olives for a salty, acidic pop that cuts through the richness. For a non-vegetarian accompaniment, grilled lamb chops or chicken tawook skewers work beautifully. A chilled glass of Arak or a simple mint lemonade (Limonana) is the perfect beverage pairing.