Mujaddara
Levantine lentils and rice topped with deeply browned yellow onions and seasoned with olive oil and cumin.
- Cuisine
- Levantine
Shopping options
Cook this recipe
- water-4 cups
- dry green lentils-1 cup
- yellow onions-24 oz
- long-grain white rice-1 cup
- extra-virgin olive oil-0.5 cups
- ground cumin-2 teaspoons
- kosher salt-1.75 teaspoons
- ground black pepper-0.5 teaspoons
Rinse the green lentils and rinse the rice separately under cool water; thinly slice the yellow onions before starting the stove.
Use a stable cutting board and keep fingers tucked while slicing onions.
Heat the olive oil in a large heavy pot over medium heat until shimmering. Add the onions and cook, stirring often, for 25 to 35 minutes until deeply browned and jammy, reducing the heat if they darken too fast.
Stir onions carefully because hot oil can splatter.
Lift out about half the browned onions with a slotted spoon and set them aside for topping, leaving the remaining onions and oil in the pot. Stir in the ground cumin and black pepper for 30 seconds.
Keep hands back from the hot oil when lifting out the onions.
Add the rinsed green lentils and 4 cups water; bring to a boil, then reduce to a steady simmer and cook uncovered for 15 minutes until the lentils are just beginning to soften.
Keep pot handles turned inward on the stove while the lentils simmer.
Stir in the rinsed rice and kosher salt, return to a simmer, then cover and cook over low heat for 15 minutes until the liquid is absorbed.
Turn off the heat and let the pot rest, covered, for 10 minutes. Fluff gently with a fork, then top with the reserved browned onions and serve warm.
Open the lid away from your face to avoid steam burns.
How did it turn out?
Rating and review tools are unavailable right now.