📝 About This Recipe
A cornerstone of Middle Eastern home cooking, Mujadara is a humble yet majestic trinity of earthy brown lentils, fragrant basmati rice, and deeply caramelized onions. This ancient dish balances the savory depth of slow-cooked alliums with the warm embrace of cumin and cinnamon, creating a protein-rich meal that is both nutritious and incredibly satisfying. It is the perfect example of how a few simple pantry staples can be transformed into a masterpiece of texture and flavor.
🥗 Ingredients
The Grains and Pulses
- 1 cup Brown or Green Lentils (rinsed and picked over; do not use red lentils)
- 1 cup Basmati Rice (soaked in water for 15 minutes, then drained)
- 4 cups Water (divided use)
The Aromatics and Spices
- 4 large Yellow Onions (thinly sliced into half-moons)
- 1/2 cup Extra Virgin Olive Oil (high quality for best flavor)
- 1.5 teaspoons Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Allspice
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
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 rinsed lentils in a medium saucepan with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer.
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2
Cook the lentils for 15-18 minutes. They should be 'al dente'—tender but still holding their shape firmly, as they will finish cooking with the rice.
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3
While the lentils simmer, heat the olive oil in a large, heavy-bottomed skillet over medium-high heat.
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4
Add the sliced onions to the skillet. Cook, stirring frequently, for about 5 minutes until they begin to soften.
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5
Reduce the heat to medium and continue cooking the onions for 20-25 minutes. You are looking for a deep, dark mahogany brown color. If they start to burn, add a splash of water.
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6
Once the onions are deeply caramelized, 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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7
To the remaining onions in the skillet, add the ground cumin, cinnamon, allspice, salt, and pepper. Toast for 1 minute until fragrant.
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8
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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9
Add the drained rice and the par-cooked lentils into the skillet with the spiced onions. Stir gently to coat the grains in the oil and spices.
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10
Pour the 1.5 cups of liquid over the rice and lentil mixture. Bring to a boil.
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11
Once boiling, cover the skillet with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 15 minutes.
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12
After 15 minutes, turn off the heat. Keep the lid on and let it steam undisturbed for another 10 minutes. This ensures perfectly fluffy rice.
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13
Remove the lid and fluff the Mujadara gently with a fork, incorporating the onions settled at the bottom.
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14
Transfer to a large serving platter. Top with the reserved crispy onions and a shower of fresh parsley.
💡 Chef's Tips
Use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent the rice from sticking. Do not rush the onions; the deep caramelization is where all the flavor lives. If they are just golden, the dish will lack depth. Always use brown or green lentils; red lentils will turn to mush and ruin the texture of the dish. Soaking the basmati rice removes excess starch, ensuring the grains stay separate and fluffy rather than gummy. If you want extra crispy topping onions, toss the reserved half in a teaspoon of cornstarch before frying them until dark.
🍽️ Serving Suggestions
Serve with a side of cool, garlicky cucumber yogurt (Tzatziki or Salata bi Laban). A fresh Lebanese Salata (diced tomatoes, cucumbers, and parsley with lemon) provides a bright acidic contrast. Pairs beautifully with roasted cauliflower or charred eggplant. A glass of crisp, dry white wine like a Sauvignon Blanc or a light Pinot Grigio cuts through the richness of the onions. For a spicy kick, serve with a dollop of Shatta (Middle Eastern chili paste) or Harissa.