There is a saying in the Eastern Arab world, “A hungry man would be willing to sell his soul for a dish of mujadara.
This recipe is inspired by a beautiful, yet humble, Middle Eastern dish combining rice, lentils, and deeply caramelized and crispy onions. Like many cultural dishes, you will find variations of mujadara from family to family throughout the Middle East, and likewise, just as many variations at Middle Eastern restaurants throughout the United States.
Sometimes referred to as mujaddara or m’jaddaret-burghul (served with bulgar), the first recorded recipe dates back to 1226 in Iraq; often containing meat and served as a celebratory meal. Though the medieval Arab peasants prepared mujadara without meat, using only leftover rice and lentils.
Like most dishes with humble beginnings, mujadara is a comforting, satisfying and inexpensive dish – utilizing ingredients you likely already have on hand.
My version uses precooked rice and black lentils. Making this a fantastic dish to use up leftovers or for making weeknight cooking easy.
A few things to keep in mind before you start:
Using precooked rice and lentils will make this a snap! I make a big batch of rice and lentils on the weekend, specifically to make this dish during the week.
However, if you need to prepare a fresh batch, go ahead and make them in the same pot. My recommendation is to swap out the water for vegetable broth and to let the lentils cook for about 10 minutes before adding the rice.
Pro tip: Be sure to read the directions on the lentils packaging first, as it’s likely you’ll need to let them soak for a few hours beforehand. Also note the liquid ratio on the packaging too, and adjust, if needed. If you have a certain brand of rice that needs to cook longer than the lentils, you’ll start the rice ahead of the lentils.
Typically, for every 1 cup of rice, you will need 2 cups of liquid. Lentils usually need 3 cups of liquid. Therefore, if cooking together, plan to have at least 5 cups of broth or water on hand.
To deeply caramelize the onions, you’ll need to cook them longer than usual. I cook the onions for about 30-40 minutes, taking care not to let them burn, however, don’t be afraid to let them get very dark. The color should be much darker than traditional caramelized onions. Allow the onions to drain on a paper-towel lined plate before using as a garnish.
Serve with Greek yogurt (topped with more caramelized onions, of course) or hummus!
This is a fantastic side dish or a light lunch or dinner.
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Ingredients
- olive oil
- 3 medium onions, thinly slice two, dice one
- Kosher salt
- Freshly ground pepper
- 3 garlic cloves, minced
- 1 tsp cumin more as desired
- 3 cups cooked rice
- 1 cup cooked black lentils
- parsley, as garnish
- extra virgin olive oil, for drizzling
- Greek yogurt or hummus, for serving
Instructions
- You will need two large skillets.
- In the first skillet, add 2 tablespoons (30 ml) of olive oil over medium heat. When the oil is hot and shimmery, add the sliced onions. Lightly sprinkle with salt and saute until the onions are deeply caramelized, about 40 minutes, taking care not to let them burn. Using a slotted spoon, transfer the onions to a paper towel lined plate to absorb any excess oil.
- Meanwhile, add 1/4 cup (60 ml) olive oil to the other skillet over low-medium heat. When the oil is hot and shimmery, add the diced onion. Lightly sprinkle with salt and saute until tender and translucent, about 7 minutes.
- Add the garlic and cumin and stir together until fragrant, about 30 seconds.
- Lower the heat to a simmer and add the cooked rice and lentils. Season lightly with salt and pepper and gently mix to combine. Use a fork to lift and fluff until heated through, 5-6 minutes.
- To serve, add the crispy onions on top of the rice and lentils, drizzle with extra virgin olive oil and fresh parsley, and bring the skillet to the table family-style. Have Greek yogurt or hummus at the table to serve alongside.
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