Classic Mujadara
This comforting Middle Eastern spiced lentil and rice dish is topped with deeply caramelized sweet onions for an irresistible depth of flavor.
Ingredients
- •1 cup brown lentils (200g), rinsed and picked over
- •3/4 cup long-grain white rice (150g), rinsed and drained
- •3 large yellow onions, thinly sliced
- •1/3 cup extra virgin olive oil (80ml)
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon salt (plus more to taste)
- •1/4 teaspoon freshly ground black pepper
- •2 1/2 cups water (600ml)
Instructions
- 1
Place the rinsed lentils in a medium saucepan, cover with water by a couple of inches, bring to a boil, and simmer for about 15 minutes until just tender but not mushy; drain and set aside.
- 2
Heat the olive oil in a large skillet or pot over medium-high heat, add the sliced onions, and cook, stirring frequently, until they turn deeply golden brown and caramelized, about 15 to 20 minutes.
- 3
Remove about a third of the caramelized onions with a slotted spoon and reserve them on a paper towel for the final garnish.
- 4
Add the drained lentils, rinsed rice, cumin, coriander, turmeric, salt, and black pepper directly into the remaining onions and oil in the pot, stirring gently for 1 minute to toast the spices and rice.
- 5
Pour the 2 1/2 cups of water into the pot, bring the mixture to a rolling boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 20 minutes.
- 6
Turn off the heat and let the covered pot rest for 10 minutes to allow the steam to finish cooking the grains perfectly.
- 7
Fluff the mujadara gently with a fork, transfer to a serving platter, and top with the reserved crispy caramelized onions.
💡 Chef tips
- For extra crispy onions, sprinkle a tablespoon of flour over them before frying in the olive oil.
- You can substitute brown lentils with green French lentils for a firmer texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated with a splash of water.
✅ How it should turn out
The finished mujadara is aromatic and earthy with perfectly tender grains of rice and lentils, crowned by sweet, savory, golden-brown caramelized onions.