Ingredients
Caramelized Onions
- 4 large onions (white or yellow), thinly sliced (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
- 1 cup dried lentils (green or brown), rinsed
- 4 cups water (for cooking lentils)
- 1 teaspoon salt (for cooking lentils)
Rice
- ½ cup basmati rice, rinsed
- 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 the Onions: Slice the onions thinly and heat olive oil in a pan over medium heat. Add the onions with salt and sugar, cooking for 5 minutes. Pour in 1 cup water, lower heat to medium-low, and simmer until the liquid evaporates, about 20 minutes. Increase heat, add vinegar, and stir for 2 more minutes. Remove from heat and set aside.
- Cook Lentils: In a pot, bring 4 cups water to boil. Add salt and rinsed lentils. Simmer for 15-30 minutes until tender but still intact, then drain and set aside.
- Cook Rice: Bring 3 cups water to boil in another pot. Add salt and rinsed basmati rice. Cook on low heat for 8-10 minutes until al dente, then drain and set aside.
- Prepare Flavor Base: Heat extra virgin olive oil in a large skillet over medium heat. Add chopped scallions and sauté for 2 minutes. Stir in garlic and all the spices, cooking for an additional minute until fragrant.
- Combine Ingredients: Add cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper to the skillet. Stir and sauté for a few minutes until everything is heated through and well combined. Adjust seasoning to taste.
- Serve the Mujadara: Transfer the mixture to a large serving platter. Top with the remaining caramelized onions, reserved scallion tops, and additional parsley as garnish.
- Accompany the Dish: Serve with lemon wedges on the side and a bowl of yogurt tahini sauce or plain Greek yogurt. Optionally, offer fresh salads such as fattoush, Shirazi, or cucumber-tomato salad to complement the meal.
Notes
- Use green or brown lentils as they hold their shape well after cooking.
- Caramelizing the onions slowly adds a deep, sweet flavor vital to authentic mujadara.
- Rinse lentils and rice thoroughly to remove any impurities and excess starch for fluffier results.
- Adjust spices to your preference; turmeric is optional but adds a warm color and subtle flavor.
- If you prefer, substitute apple cider vinegar with balsamic vinegar for a slightly different tang.
- For a vegan version, serve with tahini sauce instead of yogurt.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
