Jordanian Lentil and Rice Pilaf with Caramelized Onions

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Muaddas is a humble Jordanian comfort dish of tender brown lentils simmered with rice and topped with sweet, deeply caramelized onions. Served with a side of cool yogurt, it is everyday home cooking across Jordan and the Levant. The slow-cooked onions melt into the rice, adding sweetness and depth to every spoonful.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 12 gFat
• 3.5 gSaturated Fat
• 58 gCarbs
• 11 gFiber
• 9 gSugar
• 16 gProtein
• 620 mgSodium
• 640 mgPotassium
• 110 mgCalcium
• 4.2 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the lentils and rice

• 1 cup (200 g) brown or green lentils, rinsed and picked over
• 1 cup (200 g) short-grain or basmati rice, rinsed
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 4 cups (960 ml) water or low-sodium vegetable broth
• 1 1/2 teaspoons fine sea salt, plus more to taste

For the caramelized onion topping

• 3 large yellow onions (about 600 g), halved and thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon butter
• 1/2 teaspoon ground sumac
• Pinch of salt

To serve

• 1 cup plain whole-milk yogurt
• Lemon wedges
• Fresh parsley, chopped

Directions

1. Bring 4 cups water to a boil in a heavy pot. Add the rinsed lentils, chopped onion, garlic, bay leaf, cumin, coriander, and black pepper. Reduce heat and simmer uncovered for 20-25 minutes, until the lentils are tender but still hold their shape.
2. Meanwhile, prepare the topping: heat the olive oil and butter in a wide skillet over medium-low. Add the sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, for 20-25 minutes until the onions are deep golden brown and jammy. Stir in the sumac at the end and set aside.
3. Skim any foam from the lentils, then add the rinsed rice and 1 1/2 teaspoons salt to the pot. Stir once, cover tightly, reduce heat to the lowest setting, and cook for 18-20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
4. Remove the pot from heat and let it rest, still covered, for 10 minutes to steam and firm up. Discard the bay leaf.
5. Fluff the lentil-rice mixture gently with a fork, taste, and adjust salt. Mound onto a warm platter or shallow bowl.
6. Spoon the caramelized onions generously over the top, letting some spill down the sides. Serve hot with a bowl of cool yogurt, a squeeze of lemon, and a sprinkle of parsley.

Cook’s Notes

• Brown or French green lentils hold their shape best; red lentils will break down into porridge, so avoid them for this dish.
• Patience is key for the onions: medium-low heat and frequent stirring yield sweet caramelization in about 20 minutes without burning.
• For a heartier meal, serve alongside hard-boiled eggs, fried eggplant slices, or a simple cucumber-tomato salad.
• A drizzle of pomegranate molasses over the finished dish adds a tart-sweet Jordanian accent that pairs beautifully with the yogurt.
• Leftovers keep refrigerated for up to 3 days; reheat with a splash of water to loosen the rice.

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