📝 About This Recipe
A cornerstone of Levantine home cooking, Mujadara is a humble yet majestic marriage of earthy lentils, aromatic basmati rice, and deeply caramelized onions. This dish proves that the simplest pantry staples—grains and legumes—can be transformed into a savory masterpiece through the alchemy of slow-cooked onions and warming spices like cumin and coriander. It is a comforting, protein-rich meal that offers a perfect balance of textures, from the tender grains to the crispy, sweet onion crown.
🥗 Ingredients
The Grains & Legumes
- 1 cup Brown or Green Lentils (rinsed and picked over; do not use red lentils)
- 1 cup Basmati Rice (soaked for 20 minutes and drained)
- 3 cups Water (divided use)
- 1.5 teaspoons Sea Salt (plus more to taste)
The Signature Onions
- 3 pieces Large Yellow Onions (halved and thinly sliced into half-moons)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Granulated Sugar (to assist with caramelization)
Spices & Aromatics
- 1 tablespoon Ground Cumin (toasted for best flavor)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cinnamon (provides a subtle warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish & Finishing
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt (for serving)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
-
1
Place the rinsed lentils in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until lentils are parboiled—they should be tender but still have a firm 'bite' in the center.
-
2
While lentils simmer, heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the sliced onions and a pinch of salt.
-
3
Cook the onions, stirring frequently, for about 5 minutes until they soften. Sprinkle with the sugar to help them brown.
-
4
Reduce the heat to medium and continue cooking the onions for another 15-20 minutes. You want them to reach a deep, dark mahogany color without burning. If they stick, add a teaspoon of water.
-
5
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 garnish.
-
6
To the remaining onions and oil in the skillet, add the ground cumin, coriander, cinnamon, and black pepper. Toast for 1 minute until fragrant.
-
7
Drain the parboiled lentils (reserving any leftover cooking liquid) and add them to the skillet with the spiced onions. Add the soaked and drained rice.
-
8
Sauté the rice and lentils with the onions for 2 minutes, ensuring every grain of rice is coated in the spiced oil.
-
9
Add 1.5 cups of fresh water (or a mix of water and reserved lentil liquid) and 1.5 teaspoons of salt. Bring the mixture to a rolling boil.
-
10
Turn the heat to the lowest setting, cover the skillet with a tight-fitting lid, and cook for 15-18 minutes without lifting the lid.
-
11
Turn off the heat. Remove the lid, quickly place a clean kitchen towel over the pot, and replace the lid. Let it sit undisturbed for 10 minutes; the towel absorbs excess steam for fluffier rice.
-
12
Gently fluff the rice and lentils with a fork, mixing in some of the chopped parsley.
-
13
Transfer to a large serving platter and pile the reserved crispy caramelized onions high on top.
💡 Chef's Tips
Use a heavy-bottomed pot or cast-iron skillet to ensure even heat distribution and prevent the rice from scorching. Don't rush the onions; the deep brown color is where 90% of the dish's flavor lives. Always soak your basmati rice for at least 20 minutes to achieve long, separate grains that don't clump. If you prefer a 'crispy bottom' (similar to Tahdig), increase the heat to medium for the last 2 minutes of cooking. Ensure your lentils are not overcooked in the first step, or they will turn into mush during the second cook with the rice.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Greek yogurt or a traditional garlicky cucumber yogurt dip (Tzatziki or Kh'yar bi Laban). A fresh Lebanese Salata (diced tomatoes, cucumbers, and parsley with lemon-olive oil dressing) provides a bright acidic contrast. Pairs beautifully with a glass of chilled, dry Rosé or a crisp Sauvignon Blanc. Add a drizzle of high-quality chili oil or a dollop of Harissa if you enjoy a spicy kick. Serve as a main course or as a hearty side to grilled lamb chops or roasted chicken.