Description
Mujadara is a comforting and delicious Middle Eastern lentil and rice dish flavored with warm spices, caramelized onions, and fresh herbs. It’s hearty, wholesome, and perfect as a satisfying main course.
Ingredients
- Caramelized Onions
- 4 large onions, white or yellow
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup water
- 1 tablespoon vinegar, apple cider or balsamic
- Other Ingredients
- 1 cup dried lentils, green or brown
- 4 cups water, for cooking lentils
- 1 teaspoon salt, for cooking lentils
- 1/2 cup basmati rice
- 3 cups water, for cooking rice
- 1/2 teaspoon salt, for cooking rice
- 1 tablespoon extra virgin olive oil
- 4 scallions, finely chopped, green tops reserved for garnish
- 2 cloves garlic, pressed or grated
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric powder, optional
- 1/8 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon salt, or more to taste
- 1/8 teaspoon black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons cilantro, chopped (optional)
- For Serving
- 4 lemon wedges
- 1 cup yogurt tahini sauce or plain Greek yogurt
Instructions
- Caramelize the onions: Thinly slice the onions. Heat 1 tablespoon olive oil in a pan, then add the onions, sugar, and 3/4 teaspoon salt. Sauté for 5 minutes.
- Add 1 cup water, reduce the heat to medium-low, and simmer for about 20 minutes, or until the liquid evaporates.
- Increase the heat to high, add the vinegar, and stir for 2 minutes. Turn off the heat and set the onions aside.
- Cook the lentils: Bring 4 cups of water to a boil. Add 1 teaspoon salt and the rinsed lentils. Simmer for 15-30 minutes until tender but still intact. Drain and set aside.
- Cook the rice: Bring 3 cups of water to a boil. Add 1/2 teaspoon salt and the rinsed basmati rice. Boil over low heat for 8-10 minutes until al dente. Drain and set aside.
- Make the flavor base: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add the chopped scallions and sauté for 2 minutes.
- Add the garlic, paprika, coriander, cumin, cinnamon, turmeric if using, and red pepper flakes. Sauté for 1 more minute until fragrant.
- Stir in the cooked lentils, rice, half of the caramelized onions, parsley, cilantro if using, 1/2 teaspoon salt, and black pepper.
- Sauté for a few minutes until everything is warm and well combined. Taste and adjust seasoning as needed.
- Serve on a large platter topped with the remaining caramelized onions, reserved scallion tops, and extra parsley. Add lemon wedges and yogurt tahini sauce or Greek yogurt on the side.
Notes
- You can cook the onions, lentils, and rice up to 3 days ahead and store them separately in the fridge.
- You can substitute canned lentils for dried lentils—just drain and rinse them before adding to the skillet.
- Basmati rice can be swapped with brown basmati, jasmine rice, short grain rice, or regular brown rice.
- Fresh mint can be used instead of cilantro, and store-bought crispy fried onions can be used in place of homemade caramelized onions.
- Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Middle-Eastern