Lebanese
Mujaddara
A humble Lebanese dish of brown lentils and rice cooked with deeply caramelized onions and warm cumin. It is served at room temperature or warm, with crisp onions on top and a fresh salad or yogurt alongside.
Ingredients
- Brown or green lentils3/4 cup
- Short-grain rice1/2 cup
- Yellow onions3 medium
- Extra-virgin olive oil1/4 cup
- Ground cumin1 teaspoon
- Fine sea salt1 teaspoon, plus more to taste
- Black pepper1/4 teaspoon
- Water3 cups, plus more as needed
Method
- Rinse the lentils well, then place them in a pot with 3 cups of water and bring to a boil.
- Lower the heat and simmer the lentils for 15 to 18 minutes, until they are just tender but not falling apart.
- Meanwhile, rinse the rice until the water runs mostly clear, then soak it in cool water for 10 minutes and drain.
- Thinly slice the onions into half-moons.
- Heat the olive oil in a wide skillet over medium heat, add the onions, and cook slowly, stirring often, until they turn deep golden brown and some edges are crisp, about 25 minutes.
- Lift out about one-third of the darkest onions and set them on a paper towel to use as the topping.
- Add the remaining onions and their oil to the pot of lentils.
- Stir in the drained rice, cumin, salt, and black pepper.
- Add enough hot water so the liquid sits about 1 cm above the lentil-rice mixture, then bring to a gentle boil.
- Cover the pot, reduce the heat to low, and cook for 15 minutes without stirring.
- Turn off the heat and let the pot rest, covered, for 10 minutes so the rice finishes steaming.
- Gently fluff the mujaddara with a fork, taste for salt, and spoon it onto plates.
- Top with the reserved crisp caramelized onions and serve warm or at room temperature.
Common questions
Can I substitute brown lentils for green lentils in mujaddara?
Yes. Brown lentils work well and soften a bit faster, while green lentils hold their shape slightly better. Either way, cook just until tender before adding the rice so the final dish doesn’t turn mushy.
How long does mujaddara take from start to finish?
Plan for about 50 to 60 minutes total. Most of the time is spent slowly caramelizing the onions, which should be deep golden brown for the best flavor. The lentils and rice cook faster once combined.
What are the most common mistakes when making mujaddara?
The biggest mistakes are undercooking the onions, overcooking the lentils, and adding too much water. Also avoid stirring too aggressively after the rice goes in, or the grains can break and the texture becomes pasty.
How should I store leftover mujaddara, and can I freeze it?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in a covered pan or microwave. It also freezes well for about 2 months, though the rice may soften slightly.
What should I serve with mujaddara?
Serve it warm or room temperature with the crispy fried onions on top, plus plain yogurt, a cucumber-tomato salad, or pickled vegetables. A squeeze of lemon is also nice if you want extra brightness.