Israeli
Mujadara
An Israeli home-style pot of brown lentils and rice scented with cumin and topped with deeply fried onions. It is simple, earthy, and best served warm with a spoonful of yogurt or chopped Israeli salad alongside.
Watch it madeFood Impromptu · 5:20
Ingredients
- Brown or green lentils1/2 cup
- Long-grain rice1/2 cup
- Yellow onions, thinly sliced2 large
- Olive oil3 tbsp
- Ground cumin1 tsp
- Ground allspice1/4 tsp
- Ground cinnamon1 pinch
- Fine salt1 tsp, divided
- Black pepper1/4 tsp
- Water2 1/2 cups, as needed
- Plain yogurt or labneh, for servingoptional
Method
- Rinse the lentils well, place them in a small pot with 2 cups water, bring to a boil, then simmer for 12 to 15 minutes until softened but not fully tender.
- Rinse the rice until the water runs mostly clear, then soak it in cool water while the lentils cook.
- Drain the lentils, reserving 1 cup of their cooking liquid, and set both aside.
- Heat the olive oil in a wide heavy pot over medium heat, add the sliced onions and 1/2 tsp salt, and fry slowly for 18 to 22 minutes, stirring often, until deep golden brown with some crisp edges.
- Remove about two-thirds of the fried onions to a plate for topping, leaving the remaining onions and oil in the pot.
- Drain the soaked rice and add it to the pot with the remaining onions, cumin, allspice, cinnamon, black pepper, and the remaining 1/2 tsp salt, stirring for 1 minute to coat the grains in the spiced oil.
- Add the par-cooked lentils and 1 cup reserved lentil cooking liquid, adding a splash of water if needed so the liquid just covers the rice and lentils.
- Bring to a boil, cover tightly, reduce the heat to very low, and cook for 15 minutes without stirring.
- Turn off the heat and let the pot stand, still covered, for 10 minutes.
- Fluff gently with a fork, spoon onto plates, and top generously with the reserved fried onions.
- Serve warm, with plain yogurt or labneh on the side if desired.
Common questions
Can I substitute the brown or green lentils or use a different rice in Mujadara?
Yes. Brown or green lentils work best because they hold their shape. For rice, long-grain white rice is ideal; basmati also works. Avoid quick-cooking rice or red lentils, which can turn mushy and change the texture.
How long does Mujadara take, and what can I do ahead of time?
Plan on about 45 to 60 minutes total. You can rinse and soak the rice while the lentils cook, and slice the onions ahead. The onions are the longest part, since they need slow browning.
What are the most common mistakes when making Mujadara?
The biggest mistakes are underbrowning the onions, overcooking the lentils, and adding too much water. The lentils should be only partly tender before combining, and the rice should cook in just enough liquid to finish without becoming mushy.
How should I store leftover Mujadara, and does it reheat well?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water in a skillet or microwave. The onions may soften, but the flavor often gets even better the next day.
What is the best way to serve Mujadara?
Serve it warm with the reserved crispy onions on top and a spoonful of plain yogurt or labneh on the side. A simple cucumber salad or tomato salad also works well to balance the earthy lentils and spices.