📝 About This Recipe
A humble yet deeply flavorful staple of Middle Eastern cuisine, Mujadara combines earthy lentils and fragrant basmati rice with a mountain of deeply caramelized onions. This dish is a masterclass in how simple pantry ingredients—grains, legumes, and onions—can transform into a savory, aromatic masterpiece through the magic of slow-cooking. It’s a protein-packed vegetarian delight that serves as a perfect side or a satisfying main course that has nourished families for generations.
🥗 Ingredients
The Grains and Legumes
- 1 cup Brown or Green Lentils (rinsed and debris removed)
- 1 cup Basmati Rice (soaked for 20 minutes and drained)
- 3 cups Water (for par-boiling lentils)
- 1.5 cups Vegetable Broth (or water, for the final simmer)
The Signature Onions
- 4 large Yellow Onions (halved and thinly sliced into half-moons)
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Fine Sea Salt (plus more to taste)
Aromatics and Spices
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cinnamon (for a subtle warmth)
- 1/2 teaspoon Freshly Cracked Black Pepper
For Garnish and Serving
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Pine Nuts (toasted until golden)
- 1 cup Greek Yogurt (for serving on the side)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium saucepan with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-18 minutes until the lentils are 'al dente'—tender but still holding their shape. Drain and set aside.
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2
While the lentils cook, heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced onions and a pinch of salt.
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3
Cook the onions, stirring frequently, for 20-25 minutes. You want them to turn a deep, dark mahogany brown. If they start to stick, add a teaspoon of water to deglaze the pan. This caramelization is the primary flavor source for the dish.
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4
Once the onions are deeply caramelized, remove about half of them from the pan with a slotted spoon and set them aside on a paper towel-lined plate. These will be your crispy topping.
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5
In the pan with the remaining onions and oil, stir in the ground cumin, coriander, cinnamon, and black pepper. Toast the spices for about 1 minute until fragrant.
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6
Add the soaked and drained rice to the onion and spice mixture. Stir well to coat every grain of rice in the spiced oil, toasting it for 2 minutes.
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7
Gently fold the par-cooked lentils into the rice and onion mixture.
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8
Pour in the 1.5 cups of vegetable broth (or water) and 1 teaspoon of salt. Bring the mixture to a boil.
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9
Once boiling, turn the heat down to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is fully absorbed.
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10
Remove the pot from the heat. Place a clean kitchen towel over the pot, then put the lid back on top. Let it rest undisturbed for 10 minutes; this allows the steam to finish cooking the rice perfectly.
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11
Remove the lid and fluff the rice and lentils gently with a fork to combine the layers.
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12
Transfer to a large serving platter. Top generously with the reserved caramelized onions, chopped parsley, and toasted pine nuts.
💡 Chef's Tips
Do not rush the onions; their deep color provides the characteristic sweetness and brown hue of the rice. Use brown or green lentils only; red lentils will turn to mush and ruin the texture. Soaking the basmati rice is essential for long, fluffy grains that don't stick together. If your onions aren't getting crispy enough, you can flash-fry the reserved portion in a little extra oil right before serving. Always let the dish rest with a towel under the lid; it absorbs excess moisture for a perfect fluff.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Greek yogurt or a garlic-infused cucumber yogurt dip (Tzatziki). Pair with a fresh, zesty Fattoush salad or a simple tomato-cucumber salad to cut through the richness. A squeeze of fresh lemon juice over the top right before eating brightens all the earthy flavors. Works beautifully as a bed for grilled lamb chops or lemon-herb roasted chicken. Enjoy leftovers cold or at room temperature—the flavors often deepen the next day.