Savory Middle Eastern dishes like this Mujadara Recipe are full of flavor and easy to make!
If you want a delicious new side dish to go with your favorite protein, look no further than this mujadara recipe. Mujadara originates from the Levant, and it’s a dish that I truly love to make and enjoy with chicken or as a filling main course. Middle Eastern cuisine encompasses a diverse range of cultures, each with its own unique flavors, including one of my favorite spices: cumin. In fact, I make so many dishes with it that it is probably the one spice I’m always running out of.
Not only do you get the warm, slightly nutty, and peppery flavors of cumin, but when combined with the richness of caramelized onions, the aroma will tickle your senses long before this delectable rice and lentil dish tantalizes your taste buds. Additionally, since this dish is gluten-free, dairy-free, and vegan, it can be enjoyed by those following numerous diets. If you have brown lentils, rice, cumin, and onions on hand, you have everything you need to create this aromatic dish.
I mostly keep Vidalia onions in my pantry, as I love the extra sweetness they impart in this recipe. I’ve made it a few times, once with a yellow onion, and the rest with Vidalia onions, and it has been delicious each time. The Vidalia brought a tiny bit of sweetness to the recipe that I enjoy.
I discovered in my research that this ancient recipe is often referred to as peasant food because it utilizes only a few inexpensive ingredients. All I can say is that if this is how peasants eat, I’m going to continue searching for similar recipes. I love dishes that come together quickly and with few ingredients.
Tips I use when making this recipe
When I make this dish, I use the same pot to cook the lentils and then the lentils and rice. It’s bigger than a traditional saucepan but smaller than my big soup pot. I find that doing this reduces the time required for cleanup. I’m all about convenience and getting in and out of the kitchen as quickly as possible. Use only brown or green lentils, as orange and red lentils become softer and mushier when cooked.
My other tip is about the onions. Once the thinly sliced onions are nice and caramelized, I remove half of them from the skillet and set them aside to mix into the mujadara. The remaining onions are left to cook a bit longer until they get nice and crispy. Those will go on top of the dish before I bring it to the table. It makes a beautiful presentation, especially when speckled with the chopped fresh parsley.
How do I store leftovers?
Allow leftovers from this mujadara recipe to cool to room temperature, then refrigerate them in an airtight container for up to 4 days. Leftover rice should only be reheated once for food safety, so reheat only the portion you plan to eat. Do not refrigerate and reuse reheated rice. You can reheat the mujadara in the microwave or on the stovetop. It may be necessary to add a splash of water when reheating. You can also freeze the chilled rice in freezer-safe containers or zippered bags for up to 3 months. Defrost the frozen mujadara in the refrigerator overnight and reheat it in the microwave.
Serving suggestions
This mujadara recipe is often served with yogurt. It is extra tasty when paired with a creamy yogurt dip such as this Easy Homemade Labneh Recipe, Cucumber Dip, or Toum—a Lebanese garlic, lemon juice, and oil dip. Round out your meal with Za’atar Bread, Fattoush Salad, Shish Tawook chicken skewers, and Roasted Cauliflower With Tahini Sauce.
Mujadara Recipe
Ingredients
- 1 cup brown lentils
- 2 cups water for parcooking lentils
- 5 tablespoons olive oil divided
- 2 large yellow onions thinly sliced
- 1 cup long-grain basmati rice rinsed
- 2 cups water for cooking rice and lentils
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt plus extra to taste
- Fresh parsley chopped (for garnish)
Instructions
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Rinse the lentils and let them soak in water for 10 minutes, then drain. In a medium saucepan, add the lentils, 2 cups water, and a pinch of salt. Bring to a boil and simmer for 8-10 minutes until tender yet firm.
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Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook slowly for 20-25 minutes, stirring often, until they are deeply caramelized and golden brown.
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In a large pot, combine the rinsed rice with the parcooked lentils, 2 cups water, cumin, and additional salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until both rice and lentils are tender.
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Remove the pot from heat and let it stand, covered, for 5 minutes. Stir in the caramelized onions and drizzle with the remaining 2 tablespoons olive oil. Fluff gently with a fork and serve warm, garnished with parsley.
Nutrition
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