Mujadara

Nutrition · per serving

Steps

1. 1

   Rinse the brown lentils and basmati rice separately under cold water until the water runs mostly clear. Thinly slice the onions and finely chop the parsley.

   140 g brown lentils120 g basmati rice3 (about 500 g), thinly sliced large onions15 g, finely chopped fresh parsley
2. 2

   In a medium saucepan, combine the brown lentils, water, bay leaf, and about half the fine sea salt. Bring to a boil, then lower to a gentle simmer and cook for 12 minutes. The lentils should be starting to soften but still hold their shape.

   140 g brown lentils900 ml water1 bay leaf1 1/4 tsp fine sea salt
3. 3

   Stir the basmati rice, ground cumin, ground coriander, the remaining fine sea salt, and black pepper into the lentils. Return to a simmer, cover, reduce the heat to low, and cook for 15-18 minutes, until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes so the grains finish steaming.

   120 g basmati rice1 tsp ground cumin1 tsp ground coriander1 1/4 tsp fine sea salt1/2 tsp black pepper
4. 4

   While the lentils and rice cook, heat the olive oil in a wide frying pan over medium heat. Add the onions and cook slowly for 22-25 minutes, stirring often at first and more frequently toward the end, until deeply golden brown and sweet. Lower the heat if they are colouring too fast; you want rich caramelization, not burnt edges.

   4 tbsp olive oil3 (about 500 g), thinly sliced large onions
5. 5

   Uncover the lentil-rice mixture, discard the bay leaf, and gently fluff it with a fork. Fold in about two-thirds of the caramelized onions, keeping the rest for the top. If it seems tight, drizzle in a little of the extra-virgin olive oil for shine and a looser texture.

   1 tbsp extra-virgin olive oil
6. 6

   Spoon the mujadara onto a serving platter or into shallow bowls. Top with the remaining caramelized onions and scatter over the parsley. Finish with the rest of the extra-virgin olive oil and serve warm or at room temperature.

   15 g, finely chopped fresh parsley1 tbsp extra-virgin olive oil

Origin & History

Mujadara is a beloved Levantine dish, especially associated with Lebanon, Syria, Palestine, and Jordan. Built from pantry staples like lentils, rice, and onions, it has long been valued as a humble, nourishing meal that transforms simple ingredients through careful cooking. Its hallmark topping of deeply caramelized onions gives the dish much of its character and regional charm.