Description
Mujadara is a traditional Middle Eastern dish made with lentils and rice, topped with sweet caramelized onions and fragrant spices. This hearty, comforting meal is perfect for vegetarians and packs a balanced blend of protein and carbohydrates, enhanced by an aromatic blend of cumin, coriander, cinnamon, and paprika. Served with lemon wedges and yogurt, Mujadara offers vibrant flavors and a satisfying texture, making it a staple comfort food throughout the Mediterranean region.
Ingredients
Caramelized Onions
- 4 large onions, white or yellow, thinly sliced (1/5 inch / 1/2 cm)
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
Main Ingredients
- 1 cup dried green or brown lentils, rinsed
- 4 cups water (for cooking lentils)
- 1 teaspoon salt (for lentils)
- ½ cup basmati rice, rinsed
- 3 cups water (for cooking rice)
- ½ teaspoon salt (for rice)
- 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, not traditional)
- 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)
Serving Suggestions
- 4 wedges lemon
- 1 cup yogurt tahini sauce or plain Greek yogurt
Instructions
- Caramelize the onions: Thinly slice 4 large onions. Heat 1 tablespoon olive oil in a large pan, add the onions along with ¾ teaspoon salt and 1 tablespoon sugar. Sauté over medium heat for 5 minutes until soft. Add 1 cup water, reduce heat to medium-low, and simmer until the liquid evaporates, about 20 minutes. Increase heat to high, add 1 tablespoon vinegar, and stir for 2 minutes until the onions are deeply caramelized. Turn off heat and set aside.
- Cook the lentils: Bring 4 cups of water to a boil in a pot. Add 1 teaspoon salt and 1 cup rinsed lentils. Reduce heat and simmer for 15 to 30 minutes until lentils are tender but still hold their shape. Drain and set aside.
- Cook the rice: Bring 3 cups water to a boil in another pot. Add ½ teaspoon salt and ½ cup rinsed basmati rice. Reduce heat to low and cook for 8 to 10 minutes until rice is al dente. Drain and set aside.
- Make the flavor base: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the chopped scallions (reserve green tops for garnish) and sauté for 2 minutes until softened. Add pressed garlic, paprika, coriander, cumin, cinnamon, optional turmeric, and red pepper flakes. Stir and cook for one more minute until fragrant.
- Combine ingredients: Add the cooked lentils, rice, half of the caramelized onions, chopped parsley, chopped cilantro (if using), ½ teaspoon salt, and ⅛ teaspoon black pepper to the skillet. Stir well and sauté for a few minutes until all ingredients are warmed and flavors meld. Adjust salt to taste.
- Serve: Transfer Mujadara to a large serving platter. Top with the remaining caramelized onions, reserved scallion tops, and extra parsley. Serve with lemon wedges and a bowl of Greek yogurt or yogurt tahini sauce. Optionally pair with fresh salads like fattoush or Shirazi salad.
Notes
- Use green or brown lentils for best texture; red lentils will turn mushy.
- Caramelizing onions slowly with water prevents burning and develops sweetness.
- Turmeric is optional but adds color and subtle flavor.
- Adjust spices and pepper flakes according to your preferred heat level.
- Drain cooked lentils and rice well to avoid sogginess.
- Serve with fresh lemon juice and yogurt for a balanced flavor contrast.
- Mujadara can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
