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Loading...A beloved Palestinian comfort dish of earthy brown lentils and fluffy rice crowned with deeply sweet, slowly caramelized onions. Traditionally served plain with a cool yogurt and cucumber salad, mujaddara is humble, nourishing, and deeply satisfying. The secret is patience with the onions: low heat for nearly 40 minutes transforms them into jammy, mahogany ribbons.
Prep Time15 mins
Cook Time50 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 12 gFat
- 2 gSaturated Fat
- 76 gCarbs
- 7 gFiber
- 8 gSugar
- 17 gProtein
- 620 mgSodium
- 780 mgPotassium
- 85 mgCalcium
- 5.5 mgIron
- 12 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the lentils and rice
- 1 cup brown or green lentils, rinsed well
- 1 cup long-grain or basmati rice, rinsed
- 3 cups water or low-sodium vegetable broth
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground allspice
- 1 tsp fine sea salt, plus more to taste
For the caramelized onions
- 3 large yellow onions (about 2 lbs), halved and thinly sliced
- 3 tbsp olive oil
- 1/2 tsp ground black pepper
- 1/4 tsp fine sea salt
To serve (optional)
- Plain yogurt or labneh
- Sliced cucumber and tomato salad
- Lemon wedges
- Chopped fresh parsley
Directions
- Rinse the lentils under cold water until the water runs clear. Place them in a medium saucepan with the water or broth, bay leaf, cumin, coriander, and allspice. Bring to a boil over high heat, reduce to a gentle simmer, and cook for 20 to 25 minutes until the lentils are tender but still hold their shape.
- While the lentils cook, prepare the onions. Heat the olive oil in a wide, heavy skillet over medium-low heat. Add the sliced onions, sprinkle with the salt and pepper, and stir to coat evenly with the oil.
- Cook the onions slowly, stirring every 3 to 4 minutes, for 30 to 40 minutes until they collapse into deep, sticky, dark golden brown ribbons. Lower the heat if they begin to scorch, and add a splash of water whenever the pan looks dry to deglaze any dark, flavorful bits.
- Drain the cooked lentils, reserving about 1/2 cup of the cooking liquid. Remove and discard the bay leaf. Return the lentils to the pot and stir in the rinsed rice, the measured salt, and 2 1/4 cups of fresh water (or the reserved cooking liquid).
- Bring the rice and lentils to a gentle boil, cover with a tight-fitting lid, and reduce the heat to the lowest possible setting. Cook undisturbed for 18 to 20 minutes, until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let it rest, still covered, for 10 minutes. Fluff the rice and lentils gently with a fork and taste for salt, adjusting as needed.
- Spoon the rice and lentils onto a wide platter or into a shallow bowl, then pile the deeply caramelized onions generously over the top.
- Serve warm with a dollop of cool yogurt or labneh, a cucumber and tomato salad, lemon wedges, and a scatter of fresh parsley if using.
Cook’s Notes
- Patience with the onions is the soul of this dish: low and slow for 30 to 40 minutes creates the signature sweet topping. High heat will burn them before they caramelize.
- Brown or green lentils hold their shape best; red lentils will dissolve and turn the dish into porridge.
- For a deeper, smokier note, toast the cumin and coriander in a dry pan for 30 seconds before adding them to the lentil pot.
- Leftovers keep well refrigerated for up to 4 days and taste even better the next day as the flavors meld.
- A final drizzle of good olive oil and a pinch of flaky sea salt over the plated onions adds a beautiful finish.
