Description
Mujadara is a classic Middle Eastern dish made with lentils and rice, topped with caramelized onions and a blend of aromatic spices. This hearty and flavorful recipe is a staple in many households and is perfect for a comforting meal.
Ingredients
Units
Scale
Caramelized Onions
- 4 large (500 grams) onions, white or yellow
- 1 tablespoon (1 tablespoon) olive oil
- 1 tablespoon (1 tablespoon) sugar
- 3/4 teaspoon (3/4 teaspoon) salt
- 1 cup (250 grams) water
- 1 tablespoon (1 tablespoon) vinegar, apple cider or balsamic
Other Ingredients
- 1 cup (200 grams) dried lentils, green or brown + 4 cups water and 1 teaspoon salt to cook them
- 1/2 cup (100 grams) basmati rice + 3 cups water and 1/2 teaspoon salt to cook them
- 1 tablespoon (1 tablespoon) extra virgin olive oil
- 4 (4) scallions, finely chopped (reserve green tops for garnish)
- 2 cloves (2 cloves) garlic, pressed or grated
- 1 teaspoon (1 teaspoon) paprika
- 1 teaspoon (1 teaspoon) coriander
- 1/2 teaspoon (1/2 teaspoon) cumin
- 1/2 teaspoon (1/2 teaspoon) cinnamon
- 1/2 teaspoon (1/2 teaspoon) turmeric powder, optional
- 1/8 teaspoon red pepper flakes or more to taste
- 1/2 teaspoon (1/2 teaspoon) salt or more to taste
- 1/8 teaspoon (1/8 teaspoon) black pepper
- 2 tablespoons (2 tablespoons) flat-leaf parsley, chopped
- 2 tablespoons (2 tablespoons) cilantro, chopped, optional
Instructions
- Caramelize Onions: Slice 4 large onions thinly (1/5 inch or 1/2 cm). Sauté in 1 tablespoon olive oil with ¾ teaspoon salt and 1 tablespoon sugar for 5 minutes. Add 1 cup water, reduce heat to medium-low, simmer for 20 minutes until liquid evaporates. Increase heat to high, add 1 tablespoon vinegar, and stir for 2 minutes. Turn off heat and set aside.
- Cook Lentils: Boil water (4 cups per 1 cup of lentils). Add 1 teaspoon of salt and 1 cup dried lentils (rinsed). Simmer for 15-30 minutes until tender but intact. Drain and set aside.
- Cook Rice: Boil water (3 cups per 1/2 cup of rice). Add 1/2 teaspoon of salt. Add ½ cup basmati rice (rinsed). Boil on low heat for 8-10 minutes until al dente. Drain and set aside.
- Make Flavor Base: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add 4 scallions (chopped, save the tops for garnishing) and sauté for 2 minutes. Add 2 cloves garlic (pressed), 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, ⅛ teaspoon red pepper flakes, and sauté one more minute or until fragrant. Stir in lentils, rice, ½ of the caramelized onions, 2 tablespoons flat-leaf parsley, and 2 tablespoons cilantro (chopped), ½ teaspoon salt, and ⅛ teaspoon black pepper. Sauté in the pan for a few minutes until everything is warm and well combined. Taste and adjust for salt.
- Serving Suggestions: We recommend serving it as a centerpiece dish on a large platter, topped with the remaining caramelized onions, scallion tops, and parsley. Also, add lemon wedges and a bowl of Greek-style yogurt or yogurt tahini sauce to pair it with. As a side, you can have a refreshing salad like fattoush, Shirazi salad, or cucumber-tomato salad.
Notes
- For added depth of flavor, you can use a mix of olive oil and butter for caramelizing the onions.
- Adjust the spice levels to your preference by increasing or reducing the amount of red pepper flakes.
- You can customize this dish by adding toppings like toasted pine nuts or a drizzle of tahini sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 593mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg
