Mujaddara Recipe – Traditional Middle Eastern Rice with Lentils and Caramelized Onions
Mujaddara is a beloved traditional Middle Eastern dish that beautifully combines rice, lentils, and the star ingredient: caramelized onions. Often referred to as the “poor man’s dish” of the medieval world, Mujaddara is made with simple ingredients, yet its flavor profile is rich, comforting, and satisfying. The combination of soft lentils, fragrant basmati rice, and sweet, crispy onions makes this vegetarian dish a standout. Perfect for dinner, this flavorful dish is a true celebration of humble ingredients.
Cuisine: Middle Eastern
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| For the Caramelized Onions | |
| Extra Virgin Olive Oil | 2 tablespoons |
| Onions (thinly sliced) | 4 medium |
| Salt | To taste |
| Sugar | 1/4 teaspoon |
| Other Ingredients | |
| Masoor Dal (Whole) | 1 cup, washed and soaked for 2 hours |
| Basmati Rice | 1 cup |
| Extra Virgin Olive Oil | 2 tablespoons |
| Bay Leaves (Tej Patta) | 2 leaves |
| Onion (finely chopped) | 1 medium |
| Garlic (finely chopped) | 5 cloves |
| Whole Black Peppercorns | 1 teaspoon, crushed |
| Salt | To taste |
| Parsley Leaves | 4 sprigs, finely chopped |
| Pine Nuts | 2 tablespoons, for garnish |
| Lemon | 1, cut into wedges for serving |
Preparation Time:
Prep Time: 3 hours (for soaking lentils)
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes
Instructions:
Step 1: Cook the Lentils
Start by cooking the masoor dal (lentils). In a pressure cooker, combine the soaked lentils with 1/2 cup of water. Pressure cook for about 2 whistles, then turn off the flame and allow the pressure to release naturally. Once the pressure has released, carefully drain any excess water from the lentils. The lentils should be tender but firm, maintaining an al dente texture. Set them aside for later.
Step 2: Caramelize the Onions
In a shallow frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the thinly sliced onions, salt, and sugar. Stir occasionally to prevent the onions from burning, and cook them until they become golden brown and crispy. This should take about 15 minutes on medium-low heat. Once the onions have caramelized, remove them from the pan and set them aside.
Step 3: Cook the Mujaddara
In a large saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the cooked lentils, bay leaves, black peppercorns, and salt to the pan. Stir everything together, allowing the spices to infuse the lentils. Add half of the caramelized onions to the pan, stirring gently to combine.
Next, add the basmati rice to the pan. Toss the rice and lentils together to coat them evenly in the spices and oil. Pour in 1-1/4 cups of water, as well as any leftover water from the cooked lentils. Stir everything together to combine.
Cover the saucepan with a lid and allow it to cook for about 15-20 minutes, or until all the water has been absorbed and the rice is tender but fluffy. The rice and lentils should appear separate, not mushy. Once the water has evaporated, remove the pan from the heat and let the mixture sit, covered, for another 5 minutes.
Step 4: Final Touches
After the rice has rested, gently fluff the mixture with a fork to separate the grains. Stir in the chopped parsley for a burst of fresh flavor. Transfer the Mujaddara to a serving platter, and top it with the remaining caramelized onions and pine nuts for a delightful crunch. Serve with lemon wedges on the side, allowing everyone to squeeze fresh lemon juice over the dish just before eating.
Step 5: Serve
Mujaddara is delicious on its own but can be served alongside other Middle Eastern dishes for a complete meal. It pairs beautifully with Fattoush salad dressed with Za’atar, Sumac, and Pomegranate Molasses, or with grilled aubergines served with a refreshing Tzatziki sauce. The tangy and creamy yogurt dip complements the earthiness of the lentils and rice perfectly.
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 50g |
| Protein | 8g |
| Fat | 7g |
| Saturated Fat | 1g |
| Fiber | 8g |
| Sugar | 4g |
| Cholesterol | 0mg |
| Sodium | 350mg |
Cooking Tips:
- Soak the Lentils: Soaking the lentils for at least 2 hours ensures they cook more evenly and quickly, and helps maintain their texture.
- Caramelize the Onions Slowly: Patience is key when caramelizing onions. Cooking them over low to medium heat will give them the perfect crispy texture without burning them.
- Rice Texture: For perfectly fluffy rice, do not stir the rice while it cooks. Stirring can cause the rice to become sticky.
Final Thoughts:
Mujaddara is a dish that speaks to the heart of Middle Eastern home cooking. It’s simple, healthy, and full of flavor, making it an ideal choice for weeknight dinners. The combination of lentils, rice, and caramelized onions creates a delightful contrast of textures, while the seasoning adds warmth and depth. Whether you’re serving it with a side of fresh salad or creamy yogurt, this dish will quickly become a family favorite, offering a comforting and nutritious meal that’s both easy to make and satisfying to eat.
