Description
Mujadara is a flavorful Middle Eastern dish combining tender lentils and fluffy basmati rice with caramelized onions and aromatic spices, creating a hearty vegetarian meal that is both comforting and nutritious. This recipe features caramelized onions, sautéed scallions and garlic with warm spices, and a refreshing yogurt tahini sauce for a perfect balance of flavors.
Ingredients
Caramelized Onions
- 4 large onions (white or yellow), thinly sliced (1/5 inch or 1/2 cm)
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
Lentils and Rice
- 1 cup dried lentils (green or brown)
- 4 cups water (for cooking lentils)
- 1 teaspoon salt (for cooking lentils)
- ½ cup basmati rice
- 3 cups water (for cooking rice)
- ½ teaspoon salt (for cooking rice)
Flavor Base and Garnish
- 1 tablespoon extra virgin olive oil
- 4 scallions (finely chopped, reserve green tops for garnish)
- 2 cloves garlic (pressed or grated)
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder (optional, not traditional)
- ⅛ teaspoon red pepper flakes (or more to taste)
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 2 tablespoons flat-leaf parsley (chopped)
- 2 tablespoons cilantro (chopped, optional)
- 4 wedges lemon
- 1 cup yogurt tahini sauce (or plain Greek yogurt)
Instructions
- Caramelize Onions: Slice the onions thinly. In a sauté pan, heat 1 tablespoon olive oil over medium heat. Add the sliced onions, ¾ teaspoon salt, and 1 tablespoon sugar. Cook for 5 minutes, stirring occasionally. Add 1 cup water, reduce heat to medium-low, and simmer for 20 minutes until the water evaporates and the onions are deeply caramelized. Increase heat to high, stir in 1 tablespoon vinegar, and cook for another 2 minutes. Turn off heat and set aside.
- Cook Lentils: In a pot, bring 4 cups water to a boil. Add 1 teaspoon salt and 1 cup rinsed lentils. Reduce heat to a simmer and cook for 15-30 minutes until lentils are tender but hold their shape. Drain and set aside.
- Cook Rice: Bring 3 cups water to a boil in a separate pot. Add ½ teaspoon salt and rinsed basmati rice. Simmer on low heat for 8-10 minutes until rice is al dente. Drain and set aside.
- Prepare Flavor Base: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add chopped scallions (reserve green tops for garnish) and sauté for 2 minutes. Add pressed garlic, paprika, coriander, cumin, cinnamon, turmeric powder (if using), and red pepper flakes. Cook for 1 minute until aromatic.
- Combine Ingredients: Add cooked lentils, rice, half of the caramelized onions, chopped parsley, chopped cilantro (if using), ½ teaspoon salt, and ⅛ teaspoon black pepper to the skillet. Stir well and sauté for a few minutes until the mixture is heated through and flavors meld. Taste and adjust seasoning as needed.
- Serve: Transfer the mujadara onto a large serving platter. Top with the remaining caramelized onions, reserved scallion tops, and additional parsley for garnish.
- Add Lemon and Yogurt: Serve with lemon wedges on the side for squeezing over the dish and a bowl of yogurt tahini sauce or plain Greek yogurt to complement the flavors. A fresh salad like fattoush, Shirazi salad, or cucumber-tomato salad can be served alongside for a complete meal.
Notes
- Caramelizing onions slowly is key to developing the deep, sweet flavors that define mujadara.
- Lentils should be cooked just until tender to maintain texture; overcooking may make them mushy.
- Using basmati rice enhances the fluffy texture and aroma of the dish.
- Adjust spices and salt to your preference, especially if you prefer less heat or saltiness.
- Yogurt or yogurt tahini sauce adds a creamy tang that balances the earthy lentils and spices perfectly.
- Reserve some of the caramelized onions and scallion tops for garnish to add visual appeal and extra flavor.
- Optional turmeric adds subtle color and additional health benefits but is not traditional.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
