Mujaddara
Lentils and Rice with Caramelized Onions
Mujaddara is one of the oldest and most beloved everyday dishes of the Levant, a humble pairing of brown lentils and rice that has fed Palestinian families for generations. Its whole character rests on the onions, sliced thin and cooked slowly in good olive oil until they turn deep brown and sweet, with some fried a little further until crisp for scattering on top. Warmed with cumin and finished with the fragrant onion oil, it is completely vegan and satisfying on its own, though it is often served with a bowl of plain yogurt or a simple chopped salad alongside. The name comes from the Arabic word for pockmarked, a nod to the dark lentils speckled through the pale rice.
Method
Put the lentils in a saucepan with 3 cups of water and bring to a boil over high heat. Lower the heat and simmer, uncovered, for about 15 minutes, until the lentils are just tender but still hold their shape. Drain and set aside.
While the lentils cook, heat the olive oil in a wide, heavy skillet over medium heat and add the sliced onions with a pinch of salt. Cook, stirring often, for 30 to 40 minutes, until the onions collapse and turn a deep golden brown. Scoop out about a third of the onions, letting the oil drip back, and continue frying that portion a few minutes longer until crisp and very dark, then set the crisp onions aside on paper towels for the topping.
Return the drained lentils to their saucepan and stir in the remaining caramelized onions along with all the flavored oil from the skillet. Add the rinsed rice, cumin, salt, and pepper and stir to coat.
Pour in 2 cups of fresh water, enough to sit about half an inch above the rice, and bring to a boil. Cover, reduce the heat to low, and cook for 18 to 20 minutes, until the water is absorbed and the rice is tender.
Turn off the heat and let the pot rest, covered, for 10 minutes, then fluff gently with a fork.
Spoon the mujaddara onto a platter, pile the reserved crisp onions over the top, and scatter with chopped parsley. Serve warm or at room temperature.
Cook’s notes
- Take the onions past golden to a genuine deep brown for the sweet, almost smoky flavor that defines the dish, but keep them moving near the end so they do not scorch and turn bitter.
- For the traditional grain variation, replace the rice with an equal amount of coarse bulgur (grade 3 or 4), which gives a nuttier, chewier result; note that the bulgur version is no longer gluten-free.
- Small brown or green lentils hold their shape best. Avoid red or yellow lentils here, since they break down into a puree.
- A bowl of plain yogurt, sliced cucumbers, and a chopped tomato salad round the meal out nicely.
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