Mujadara Recipe

If you’re looking for a dish that’s cozy, hearty, and downright soul-satisfying, let me introduce you to Mujadara—a beloved Middle Eastern classic of lentils and rice crowned with golden caramelized onions. It’s the ultimate comfort food: humble, deeply flavorful, and sure to win your heart with every aromatic bite.

Ingredients You’ll Need

One of the charms of Mujadara is its simplicity; every ingredient is there for a reason, building layers of flavor and comfort. From the aromatic rice to the soul-warming lentils and those irresistible caramelized onions—each part plays a starring role.

• Onions: Four large white or yellow onions get slowly caramelized, adding sweetness and fabulous depth to the dish.
• Olive Oil: Used both for caramelizing onions and sautéing everything together, so don’t skimp—good olive oil elevates the whole flavor.
• Sugar: Just a touch helps coax out the sweetness in the onions as they cook down to jammy perfection.
• Salt: Essential for balancing flavors at every stage, from boiling lentils and rice to seasoning the onions and spices.
• Water: Helps the onions soften and cook evenly—plus it’s needed for boiling the lentils and rice.
• Vinegar: A splash of apple cider or balsamic vinegar adds a subtle tang and depth right at the end of caramelizing.
• Lentils: Green or brown lentils hold their shape and lend earthy richness—they’re the heart of traditional Mujadara.
• Basmati Rice: This fragrant rice keeps things light and fluffy, beautifully complementing the lentils.
• Scallions: Both the whites for sautéing and the greens for a vibrant, fresh topping at the end.
• Garlic: Just two cloves, pressed or grated, infuse the entire dish with aromatic goodness.
• Paprika, Coriander, Cumin, Cinnamon: These ground spices turn the kitchen into a fragrant oasis, adding calming warmth.
• Turmeric Powder (optional): For a golden hue and earthy flavor, but you can skip it for a more traditional version.
• Red Pepper Flakes: For a gentle kick—add more if you like a little extra heat.
• Flat-Leaf Parsley and Cilantro: These herbs offer a bright pop of color and freshness right at the finish line.
• Black Pepper: Just a whisper ties everything together!

Variations

One of the most wonderful things about Mujadara is how easily you can riff on the basics—don’t be shy about adjusting it to your cravings or what you have in the pantry. Here are a few ideas to spark your creativity:

• Switch up the grains: Try using bulgur or quinoa instead of rice for a unique texture and added nutrition.
• Change the legumes: Brown lentils are classic, but French green lentils or even black beluga lentils add a lovely bite.
• Add veggies: Stir in a handful of baby spinach, diced carrots, or sautéed mushrooms in the last few minutes for extra color and nutrients.
• Spice it differently: Mix in allspice or bay leaf for a more Levantine twist, or up the red pepper for a spicier kick.

How to Make Mujadara

Step 1: Caramelize the Onions

Slice those onions nice and thin, then slowly cook them in olive oil with salt and a bit of sugar. Be patient! Once softened, add some water and let them simmer until meltingly tender. At the end, a splash of vinegar and a quick hop over high heat gives you those crave-worthy, deeply golden bits. These onions are Mujadara’s magic ingredient!

Step 2: Cook the Lentils

Rinse your lentils, pop them into boiling salted water, and simmer until they’re perfectly tender—but not falling apart. Drain them and set aside. The trick is to have them ready before moving forward so the rice and lentils come together harmoniously.

Step 3: Cook the Rice

While the lentils simmer, rinse the basmati rice and cook in salted water until just al dente. You want the grains to remain distinct and fluffy, not mushy. Drain and set aside so it’s ready to mix later with the lentils and all those gorgeous flavors.

Step 4: Build Those Flavors

In a large skillet, heat up your olive oil and sauté the chopped scallion whites. After a couple of minutes, toss in garlic and the blend of paprika, coriander, cumin, cinnamon, and (if using) turmeric—let the spices warm and bloom just until wonderfully aromatic.

Step 5: Combine and Finish

Add the cooked lentils, rice, about half of those sweet caramelized onions, fresh parsley, cilantro, salt, black pepper, and a sprinkle of red pepper flakes right into the skillet. Give everything a loving stir over low heat until it’s heated through and beautifully combined—taste for salt before serving!

Step 6: Plate and Garnish

Spoon your Mujadara onto a big platter, then scatter the remaining caramelized onions and scallion greens on top. A sprinkle of parsley and a squeeze of lemon makes the whole dish sing. Time to dig in!

How to Serve Mujadara

Garnishes

For that signature finish, shower your Mujadara with heaps of crispy caramelized onions, bright parsley, and the reserved scallion greens. A few wedges of lemon brighten everything up, and a dollop of thick yogurt or a drizzle of tahini sauce brings irresistible creaminess.

Side Dishes

Mujadara is fantastic all on its own or as a centerpiece surrounded by colorful salads. Try pairing with cucumber-tomato salad, fattoush, or a crisp Shirazi salad to add freshness and crunch to your plate. Really, any tangy pickled veggies make an excellent side!

Creative Ways to Present

Serve Mujadara piled high on a big platter for a festive, rustic look. You could shape it into neat rings using a measuring cup or gently press into a shallow bowl and invert onto a plate—then pile the onions up top. For a mezze-style spread, scoop into small bowls so everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

Mujadara keeps beautifully for up to four days in the refrigerator, tightly covered. The flavors will actually deepen as it rests, making leftovers genuinely exciting—not something you’ll ever dread pulling out of the fridge.

Freezing

This dish is freezer-friendly! Once cooled, spoon Mujadara into airtight containers and freeze for up to three months. Thaw in the fridge overnight, and you’ll have a quick, nourishing meal on demand.

Reheating

To reheat, simply warm gently in a skillet with a splash of water or broth to restore moisture—cover and steam until heated through. You could also microwave individual portions, but stirring halfway will prevent any dry spots.

FAQs

Final Thoughts

There’s just something magical about a dish as classic as Mujadara—honest, wholesome, and meant to be shared. Whether you’re discovering it for the first time or bringing it back to your own table, I hope you love every spoonful and find as much joy in making it as eating it!

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