📝 About This Recipe
A cornerstone of Mizrahi Jewish cuisine, Mujadara is a soulful 'peasant dish' that transforms humble pantry staples into a masterpiece of texture and flavor. This recipe features earthy brown lentils and fluffy basmati rice infused with a warm blend of cumin and coriander, all topped with a generous mountain of deeply caramelized, crispy onions. It is a perfect, protein-rich Kosher meal that has sustained families across the Levant for centuries with its smoky sweetness and satisfying heartiness.
🥗 Ingredients
The Lentils and Rice
- 1 cup Brown or Green Lentils (rinsed and picked over for stones)
- 1 cup Basmati Rice (rinsed until water runs clear and soaked for 15 minutes)
- 4 cups Water (divided; 3 cups for boiling lentils, 1 cup for the final steam)
- 2 tablespoons Extra Virgin Olive Oil (for the rice base)
- 1 1/2 teaspoons Ground Cumin (freshly ground is best)
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cinnamon (adds a subtle Mizrahi warmth)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Signature Crispy Onions
- 3 large Yellow Onions (halved and thinly sliced into half-moons)
- 1/2 cup Neutral Oil (such as avocado or grapeseed oil for frying)
- 1 tablespoon All-purpose Flour (optional, for extra crunch)
- 1 pinch Sea Salt (for seasoning after frying)
Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt or Labneh (for serving (omit for a vegan/Parve meal))
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium saucepan and cover 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 tender but still have a firm bite (al dente). Do not overcook them into mush.
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2
While lentils cook, prepare the onions. Toss the sliced onions with the tablespoon of flour (if using) and a pinch of salt in a large bowl to coat evenly.
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3
Heat the 1/2 cup of neutral oil in a large skillet over medium-high heat. Once shimmering, add the onions. Fry them, stirring frequently, for 15-20 minutes.
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4
Monitor the onions closely; they should turn a deep, dark mahogany brown. Once they reach this stage, use a slotted spoon to transfer them to a paper towel-lined plate. They will crisp up as they cool. Reserve the flavored oil in the skillet.
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5
Drain the cooked lentils, but reserve the dark cooking liquid. Measure out 1 cup of this 'lentil tea'—if you don't have enough, top it off with plain water.
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6
In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the reserved onion-frying oil over medium heat. Add the cumin, coriander, and cinnamon, toasting for 30 seconds until fragrant.
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7
Add the soaked and drained rice to the pot. Stir well to coat every grain in the spiced oil and toast the rice for 2 minutes.
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8
Gently fold the par-cooked lentils into the rice. Add the 1 cup of reserved lentil liquid, 2 teaspoons of salt, and the black pepper.
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9
Bring the mixture to a boil. Once boiling, turn the heat to the lowest possible setting, cover with a tight-fitting lid, and cook for 15 minutes.
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10
After 15 minutes, remove the pot from the heat. Do not open the lid! Place a clean kitchen towel over the pot, put the lid back on over the towel, and let it steam undisturbed for 10 minutes.
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11
Remove the lid and fluff the rice and lentils gently with a fork. Stir in about one-third of the crispy onions.
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12
Transfer the Mujadara to a large serving platter. Pile the remaining crispy onions high on top and garnish with chopped parsley.
💡 Chef's Tips
The secret to the best Mujadara is the 'lentil tea' (the cooking water); using it to cook the rice provides that signature deep brown color and earthy flavor. Be patient with the onions—they should be very dark brown but not black. If they smell bitter, they've gone too far. Rinsing the rice until the water is clear is essential to remove excess starch, ensuring the grains stay separate and fluffy rather than gummy. If you prefer a softer texture, you can add an extra 1/4 cup of water during the final steaming phase. For a healthier version, you can use brown rice, but you must increase the final cooking time to 40-45 minutes.
🍽️ Serving Suggestions
Serve with a side of Israeli salad (finely diced cucumber, tomato, and onion) for a fresh crunch. A dollop of cold Greek yogurt or Labneh provides a beautiful temperature and creaminess contrast to the warm spices. Drizzle with a little extra tahini sauce or a squeeze of fresh lemon juice to brighten the earthy tones. Pair with a crisp, dry white wine like a Sauvignon Blanc or a light Israeli lager. Serve alongside roasted eggplant or 'Baba Ganoush' for a complete Middle Eastern feast.