Mujadara
Lentils and rice cooked together under a mountain of onions fried almost to the point of burning. A dish of the poor for a thousand years, and one of the best things you can make from four ingredients.
Photograph credit: Ailin13VeganRiceAndLentil by AilinParsa · CC0 · Wikimedia Commons
Method
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Simmer the lentils in plenty of unsalted water for 15 to 18 minutes until just tender but still holding shape. Drain and reserve.
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Meanwhile, heat the olive oil in a wide pan and add the onions with a good pinch of salt.
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Fry over medium heat for 30 to 35 minutes, stirring regularly. They will soften, then go golden, then deep brown. Keep going past the point where you would normally stop.
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When they are dark mahogany and beginning to crisp, lift half out onto kitchen paper with a slotted spoon and salt them.
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To the onions left in the pan, add the cumin, coriander, allspice and cinnamon and stir for 45 seconds.
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Add the rice and toast it in the spiced oil for 3 minutes.
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Add the cooked lentils, the water and the salt. Bring to the boil, stir once, then cover and cook on the lowest heat for 18 minutes.
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Take off the heat and leave, covered, for 10 minutes.
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Fluff with a fork, pile onto a platter, and cover with the reserved crisp onions, parsley and plenty of black pepper. Serve with yoghurt.
Chef’s Tips
- Take the onions further than feels comfortable. A few genuinely dark, almost-burnt pieces make the dish.
- Cook the lentils separately first. Adding them raw gives you either hard lentils or overcooked rice.
- It is as good at room temperature as it is hot, which makes it excellent picnic food.
Pairing Suggestions
- Thick yoghurt or labneh
- A sharp tomato and cucumber salad
- Pickled turnips
Storage & Reheating
Refrigerate up to 4 days. Reheat covered with a splash of water. Fry fresh onions for the top if you can.
Common questions
How long does Mujadara take to make?
About 1 hour in total — 15 minutes of preparation and 45 minutes of cooking. The recipe serves 4.
What are the key tips for making Mujadara?
Take the onions further than feels comfortable. A few genuinely dark, almost-burnt pieces make the dish. Cook the lentils separately first. Adding them raw gives you either hard lentils or overcooked rice. It is as good at room temperature as it is hot, which makes it excellent picnic food.
What should I serve with Mujadara?
Thick yoghurt or labneh; A sharp tomato and cucumber salad; Pickled turnips.
How should Mujadara be stored?
Refrigerate up to 4 days. Reheat covered with a splash of water. Fry fresh onions for the top if you can.
Is Mujadara suitable for a special diet?
This recipe is vegan, gluten-free, dairy-free, vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Mujadara?
About 512 kcal per serving, with 16 g protein, 68 g carbohydrate and 20 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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