📝 About This Recipe
A soul-warming Levantine classic, Mujadara is the ultimate comfort food that transforms humble pantry staples into a culinary masterpiece. This recipe focuses on the slow-cooking of onions to achieve a deep, mahogany sweetness that perfectly complements earthy brown lentils and fluffy basmati rice. Infused with warm spices like cumin and cinnamon, it offers a complex flavor profile that is both nourishing and profoundly satisfying.
🥗 Ingredients
The Pulse and Grain
- 1 cup Brown or Green Lentils (rinsed and picked over for stones)
- 1 cup Basmati Rice (soaked for 20 minutes and rinsed until water runs clear)
- 4 cups Water or Vegetable Broth (divided)
Aromatics and Spices
- 4 large Yellow Onions (thinly sliced into half-moons)
- 1/2 cup Extra Virgin Olive Oil (high quality is essential)
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cinnamon
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt or Labneh (for serving)
- 1 piece Lemon (cut into wedges)
- 2 tablespoons Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-18 minutes until the lentils are par-cooked (tender but still having a firm bite). Drain and set aside.
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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 begin to soften and turn translucent.
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4
Reduce the heat to medium-low and continue to cook the onions for 25-30 minutes. This is the 'slow-cooked' secret: stir occasionally until the onions are a deep, dark caramel brown. Be patient; do not let them burn, but push them to a rich mahogany color.
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5
Using a slotted spoon, remove about half of the caramelized onions and place them on a paper-towel-lined plate. These will be your crispy, sweet topping.
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6
To the remaining onions in the skillet, add the cumin, coriander, cinnamon, salt, and pepper. Stir for 1 minute until the spices are fragrant and toasted.
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7
Add the par-cooked lentils and the soaked/rinsed rice to the skillet with the spiced onions. Stir gently to coat the grains and pulses in the flavored oil.
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8
Pour in the remaining 2 cups of water (or broth). Bring the mixture to a gentle boil.
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9
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
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10
Turn off the heat. Remove the lid, place a clean kitchen towel over the pot, and replace the lid. Let it sit undisturbed for 10 minutes; the towel absorbs excess steam, ensuring the rice is perfectly fluffy.
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11
Fluff the Mujadara gently with a fork, incorporating the onions into the rice and lentils.
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12
Transfer to a large serving platter. Top with the reserved crispy caramelized onions, toasted pine nuts, and fresh parsley.
💡 Chef's Tips
Never use red lentils for this dish as they will turn into mush; stick to brown or green varieties. The secret to the best Mujadara is the onions—don't rush the caramelization process as it provides the primary flavor profile. If your onions aren't crisping up, you can sprinkle a pinch of sugar or flour on them during the last 5 minutes of frying. Always rinse your rice until the water is clear to remove excess starch, which prevents the dish from becoming sticky. For an extra layer of flavor, use a high-quality vegetable or chicken broth instead of plain water for the final simmer.
🍽️ Serving Suggestions
Serve with a side of Fattoush or a simple cucumber and tomato salad dressed in lemon and sumac. A dollop of cold Greek yogurt or Labneh is essential to cut through the richness of the caramelized onions. Pair with a glass of chilled, crisp white wine like a Sauvignon Blanc or a light Rosé. Include a side of pickled turnips or olives for a salty, fermented contrast. Warm pita bread is perfect for scooping up the last bits of lentils and yogurt.