Mujadarah ~ مجدرة lentils and rice
3 large onion, sliced
1 cup extra virgin olive oil
1 1/2 cup short grain rice
1 1/2 cup brown lentils
3 cups water
1/4 tsp black pepper
1/4-1/2 tsp cumin (optional)
2 tsp salt
1 1/2 cup water
-rinse the rice until clear then soak in lukewarm water for 45 minutes then strain
-add the onion with the olive oil to a large pan, turn the heat on to high until it starts sizzling then lower the heat to low-medium, stir once in a while so it doesn’t burn you need to caramelize the onion until golden brown with a slight crunch
-check the lentils for any rocks or debris rinse and place in a pot add enough water to cover the surface (3 cups), bring to a boil then cover and simmer until you can smash the lentil between your fingers. Cooking time varies depending on the type of the lentil approximately 10 minutes. Turn off the heat
-add the rice to the cooked lentils, black pepper, cumin and salt.
-add 1/4 of the onions to the mujadarah with the olive oil leaving about 2 tbs to finish caramelizing the onions
-add 1 1/2 cup water to the mujadarah and give it a good stir, turn on the heat bring to a slight boil then cover and cook on very low for 15-18 stirring only once halfway so the rice is cooked evenly. Let rest for 10 minutes.
-spread in a platter cover with rest of the unions serve next middle eastern garden salad, plain yogurt, cured olives, radishes and pickles
Mujadarah is a classic Middle Eastern dish known for its simplicity, nutrition, and comforting flavors. From my personal cooking experience, the key to making an outstanding Mujadarah lies in the caramelization of onions. Taking the time to slowly cook the onions over low heat until they reach a golden brown with a slight crisp texture adds a deep, sweet flavor that balances the earthiness of lentils and rice beautifully. When preparing Mujadarah, soaking the rice before cooking helps achieve a firmer texture, preventing it from becoming mushy during simmering. I also found that using brown lentils, rather than red or green, contributes to a better mouthfeel as they hold their shape well without overcooking. Spices like cumin and black pepper elevate the dish but should be added in moderation to complement rather than overpower the natural flavors. Opting for extra virgin olive oil enhances the richness and provides a healthy fat component. Serving Mujadarah with accompaniments such as plain yogurt, pickles, radishes, and a Middle Eastern garden salad turns it into a balanced meal with refreshing contrasts. The creamy yogurt soothes the palate, while the tangy pickles and crisp vegetables add texture and acidity. Overall, Mujadarah is a fulfilling vegetarian dish that is not only easy to prepare but also highly adaptable. Whether enjoyed as a main course or a side, it’s a perfect example of how simple ingredients can create a delicious, wholesome meal embraced by many cultures across the Middle East.
One of my favorite beans 😋😋😋😋🔥🔥