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–+ servings
Middle Eastern Recipes.

Middle-Eastern Recipes: Mujadara

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

Caramelized Onions

  • 4 large (500 grams) onions white or yellow
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • ¾ cup (250 grams) water
  • 1 tablespoon vinegar apple cider, or balsamic

Other Ingredients

  • 1 cup (200 grams) dry lentils green or brown + 4 cups water and 1 teaspoon salt.
  • ½ cup (100 grams) basmati rice + 3 cups water and ½ teaspoon salt.
  • 1 tablespoon extra virgin olive oil
  • 4 scallions finely chopped (set green tops aside for garnish)
  • 2 cloves garlic pressed or minced
  • 1 teaspoon paprika
  • 1 teaspoon coriander ground
  • ½ teaspoon cumin ground
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric powder optional, not traditional
  • ⅛ teaspoon red pepper flakes or more to taste
  • ½ teaspoon salt add more to taste
  • ⅛ teaspoon black pepper
  • 2 tablespoons flat-leaf parsley chopped
  • 2 tablespoons cilantro chopped, optional

Serving Suggestions

  • Note: you can cook the onions, lentils, and rice (steps 2 to 7) up to 3 days in advance and store them in airtight containers in the fridge.
  • COOK THE ONIONS: Peel and cut 4 large onions into ⅕ inch or ½ cm slices and sauté them with 1 tablespoon extra virgin olive oil, 1 tablespoon sugar, and ¾ teaspoon salt in a large skillet on medium heat for 5 minutes.
    onions with sugar
  • Add ¾ cup water, lower the heat to medium-low, and simmer for 30-40 minutes until the liquid is gone and the onions are soft and browned. Stir occasionally.
    Set the stove to medium-high heat and add 1 tablespoon vinegar and cook for 3 more minutes while stirring.
    Tip: while the onions cook, proceed to the next step.
    caramelized onions in a skillet after 45 minutes
  • COOK THE LENTILS: Rinse 1 cup dry lentils and add them to a pot with 4 cups water and 1 teaspoon salt.
    cooking the brown lentils in water
  • Bring to a boil, lower the heat, and simmer for 15 to 45 minutes or until tender.
    Drain and set aside.
    Cooked and rinsed lentils in a sift
  • COOK THE RICE: Rinse ½ cup basmati rice, then add it to a pot with 3 cups of boiling water and ½ teaspoon salt.
    basmati rice cooking in a pot with water
  • Boil gently on low heat for 8 to 10 minutes or until cooked but with a bite.
    Drain and set aside.
    drained basmati rice in a sift
  • MIX WITH THE SPICES: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add 4 scallions (finely chopped - only white and light-green part) and sauté for 2 minutes.
    Add 2 cloves garlic (pressed), 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, ⅛ teaspoon red pepper flakes, ½ teaspoon salt, and ⅛ teaspoon black pepper and sauté 1 more minute or until fragrant.
    fried spices
  • Add lentils, rice, ½ of the caramelized onions, 2 tablespoons flat-leaf parsley, and 2 tablespoons cilantro.
    Stir and cook in the pan for a few minutes until everything is warm and well combined.
    Middle Eastern mujadara.
Nutrition information is an estimate for 1 serving of mujadara out of 4 servings without yogurt tahini sauce.
STORAGE & MAKE AHEAD
Make Ahead: You can cook lentils, rice, and caramelized onions up to 3 days in advance and store them in an airtight container in the fridge ready to use. Also, you can make mujadara for meal prep because it keeps wonderfully in the refrigerator for 4 to 5 days.
Refrigerator: store leftovers in an airtight container in the fridge for 4 to 5 days. Reheat in the microwave for 2 minutes or in a pan with a drizzle of olive oil.
Freezer: Let the mujaddara cool down completely, transfer it into a freezer-friendly container, and freeze it for up to 3 months.
Thaw & Reheat: defrost over several hours in the refrigerator. Warm it in the microwave for a few minutes or on a pan with olive oil.
 
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