Mujadara is a classic Middle Eastern dish that consists of lentils, rice, and lots of caramelized onions. It is a super simple, yet hearty and comforting meal that elevates three humble ingredients to flavorful heights. The copious amounts of caramelized onions, both mixed in and garnished on top, are the star flavor component that tremendously jazzes up seemingly boring lentils and rice. It’s really amazing just how tasty the end result is.
Making mujadara is a really easy process with just a few main steps. The most important flavor-building step is to gently caramelize the onions, making sure they’re thoroughly browned but not burnt. While the onions cook, boil the lentils until they are just tender, strain, then set them aside. Once the onions are ready, stir in the soaked and drained rice and the cooked lentils. Season with salt, pepper, and cumin, add water, then simmer until the water is reduced and the rice is tender. Fluff up after 20 minutes, then let it sit for another 10 while you fry up some more, yes, onions.
Serve with the crispy onions on top and a dollop of plain yogurt. This is a very satisfying meal on its own, but you can, of course, accompany it with a side of meat and a nice Shirazi Salad. Next time you want to try a new way to have lentils and/or rice, combine the two and make Mujadara!
INGREDIENTS
1 cup basmati rice, soaked for 15 minutes, then rinsed/drained
1 cup brown or black lentils, rinsed/drained
2 large onions, finely diced
4 tablespoons olive oil, divided
4 cups water, divided
½ – 1 teaspoon ground cumin
Salt and pepper to taste
1 large onion, sliced into half-moons
Chopped parsley for garnish
INSTRUCTIONS
In a small saucepan, combine the lentils and 2 cups of water. Bring to a boil over medium heat.
Reduce the heat to low and simmer for 15 minutes, until the lentils are tender. Strain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook for 15-20 minutes, stirring frequently, until they are brown and caramelized. Be careful not to burn them.
Add the rinsed rice, cooked lentils, remaining 2 cups of water, cumin, and salt and pepper to taste. Stir well to combine, then bring to a boil. Lower the heat, cover, and simmer for 20 minutes, until the water has evaporated and the rice is cooked.
While the rice cooks, prepare the fried onion topping. Heat the remaining 2 tablespoons of olive oil over medium-high heat in a large skillet, then add in the sliced onions. Cook for 15-20 minutes until they are brown, caramelized, and crispy.
Lower the heat to low. Gently fluff the rice with a spoon, then cover the pan with a dish towel followed by the lid. Allow it to sit for 10 minutes. Garnish with chopped parsley.
Serve the rice topped with the fried onions and a dollop of Greek yogurt.
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