Description
Mujadara is a classic Middle Eastern dish combining lentils and rice with richly caramelized onions and a blend of warm spices. This comforting, wholesome meal is enhanced by fresh herbs, lemon wedges, and creamy yogurt or tahini sauce, making it a perfect vegetarian and hearty main dish.
Ingredients
Caramelized Onions
- 4 large onions (white or yellow), thinly sliced (about 1/5 inch or 1/2 cm)
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
Lentils and Rice
- 1 cup dried lentils (green or brown)
- 4 cups water (for cooking lentils)
- 1 teaspoon salt (for cooking lentils)
- ½ cup basmati rice
- 3 cups water (for cooking rice)
- ½ teaspoon salt (for cooking rice)
Flavor Base and Garnishes
- 1 tablespoon extra virgin olive oil
- 4 scallions, finely chopped (reserve green tops for garnish)
- 2 cloves garlic, pressed or grated
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder (optional)
- ⅛ teaspoon red pepper flakes (or more to taste)
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons cilantro, chopped (optional)
- 4 wedges lemon
- 1 cup yogurt tahini sauce or plain Greek yogurt
Instructions
- Caramelize Onions: Thinly slice the onions. Heat olive oil in a skillet over medium heat, add onions, ¾ teaspoon salt, and sugar. Sauté for 5 minutes. Add 1 cup water, reduce heat to medium-low, and simmer for 20 minutes until the liquid evaporates and onions are caramelized. Increase heat to high, add vinegar, stir for 2 minutes, then remove from heat and set aside.
- Cook Lentils: Bring 4 cups of water to a boil with 1 teaspoon salt. Add rinsed lentils and simmer for 15-30 minutes until tender but still holding shape. Drain and set aside.
- Cook Rice: Bring 3 cups of water to boil with ½ teaspoon salt. Add rinsed basmati rice, reduce heat to low, and cook for 8-10 minutes until al dente. Drain and set aside.
- Prepare Flavor Base: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add chopped scallions (reserve green tops for garnish) and sauté for 2 minutes. Add garlic, paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes; sauté for an additional minute until fragrant.
- Combine Ingredients: Stir in cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. Sauté for a few minutes until heated through and flavors combine well. Taste and adjust seasoning as needed.
- Serve: Transfer Mujadara to a large platter. Top with remaining caramelized onions, reserved scallion tops, and additional parsley.
- Garnish and Accompaniments: Serve with lemon wedges on the side and a bowl of Greek-style yogurt or yogurt tahini sauce. Complement the dish with fresh salads like fattoush, Shirazi salad, or cucumber-tomato salad for a refreshing contrast.
Notes
- Use thinly sliced onions to ensure even caramelization.
- Adjust the spiciness by increasing or decreasing red pepper flakes.
- Rinsing lentils and rice removes excess starch and impurities.
- Turmeric powder is optional but adds a warm color and aroma.
- For a vegan option, substitute the yogurt tahini sauce with a plant-based yogurt.
- Mujadara tastes great served warm or at room temperature and can be made ahead of time.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
