📝 About This Recipe
Mujadara is the ultimate Middle Eastern comfort food, a humble yet majestic marriage of earthy lentils, fragrant basmati rice, and deeply caramelized onions. This ancient Levantine staple is transformed into a modern weeknight miracle using the Instant Pot, ensuring perfectly tender grains without the long stovetop wait. Infused with warm cumin and coriander, it is a protein-packed vegetarian masterpiece that proves simple ingredients can create extraordinary depth.
🥗 Ingredients
The Grains and Lentils
- 1 cup Brown or Green Lentils (rinsed and picked over; do not use red lentils)
- 1 cup Long-grain Basmati Rice (rinsed until water runs clear)
- 2 1/2 cups Vegetable Broth or Water (low-sodium preferred)
Aromatics and Spices
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 3 cloves Garlic (minced)
- 1 1/2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cinnamon (adds a subtle authentic warmth)
- 1 1/2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Greek Yogurt (for dolloping)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Rinse the lentils and rice separately in cold water. For the rice, rinse until the water runs clear to remove excess starch, which prevents gumminess.
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2
Set your Instant Pot to 'Sauté' mode on the 'High' or 'More' setting. Add 2 tablespoons of olive oil.
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3
Add the sliced onions to the pot. Sauté for 12-15 minutes, stirring frequently. You want them to turn a deep, dark mahogany brown without burning. This is the 'soul' of the dish.
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4
Once the onions are deeply caramelized, remove about half of them from the pot and set aside on a paper towel-lined plate; these will be your crispy topping.
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5
To the remaining onions in the pot, add the minced garlic, cumin, coriander, and cinnamon. Sauté for 1 minute until fragrant.
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6
Add the rinsed lentils and the vegetable broth to the pot. Stir to deglaze the bottom, ensuring no onion bits are stuck (to avoid the 'Burn' signal).
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7
Secure the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on High Pressure for 6 minutes.
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8
When the timer beeps, perform a Quick Release of the pressure.
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9
Open the lid and stir in the rinsed rice, salt, and pepper. Ensure the rice is submerged in the liquid.
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10
Secure the lid again. Set the Instant Pot to 'Manual' or 'Pressure Cook' on High Pressure for another 4 minutes.
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11
Once the cycle finishes, allow for a 10-minute Natural Pressure Release (NPR) to let the rice finish steaming perfectly.
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12
Release any remaining pressure and carefully open the lid. Fluff the mixture gently with a fork to combine the lentils and rice without mashing them.
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13
Transfer to a large serving platter. Top generously with the reserved caramelized onions and fresh parsley.
💡 Chef's Tips
Use brown or green lentils only; red lentils will turn into mush under pressure. If your onions aren't getting crispy enough, you can quickly pan-fry the reserved portion in a separate skillet with a teaspoon of cornstarch. Always rinse your basmati rice thoroughly to ensure the grains remain distinct and fluffy. If you prefer a smokier flavor, add a pinch of smoked paprika or a teaspoon of baharat spice blend. For the best texture, don't skip the 10-minute natural release; it’s essential for the rice to absorb the final bits of moisture.
🍽️ Serving Suggestions
Serve with a side of cooling Tzatziki or plain Greek yogurt swirled with olive oil. A fresh Fattoush or Tabbouleh salad provides a bright, acidic contrast to the earthy lentils. Offer a bowl of Salata Hara (spicy tomato salsa) for those who enjoy a bit of heat. Pair with a crisp, dry white wine like a Sauvignon Blanc or a chilled Mint Lemonade. Serve alongside roasted carrots or cauliflower seasoned with za'atar.