Mujadara
A deeply satisfying Levantine dish of lentils and rice slow-cooked together and piled high with deeply caramelized onions, finished with a drizzle of olive oil and cumin.
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Ingredients
- 1 cup green or brown lentils, rinsed
- 1 cup long-grain white rice, rinsed
- 4 large yellow onions, halved, thinly sliced
- 1/3 cup extra-virgin olive oil
- 6 cups water
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat half the 1/3 cup extra-virgin olive oil in a large heavy-bottomed pot over medium heat. Add 4 halved, thinly sliced large yellow onions and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes until the onions are deeply caramelized and dark golden brown. Lower the heat if they begin to burn. Transfer the onions to a plate and set aside, reserving the pot.
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2
Add the remaining olive oil to the same pot over medium heat. Add 2 tsp ground cumin, 1/2 tsp ground cinnamon, and 1/2 tsp ground allspice and stir for 30 seconds until fragrant.
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3
Add 1 cup rinsed green or brown lentils and 6 cups water to the pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes until lentils are about halfway tender.
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4
Stir in 1 cup rinsed long-grain white rice, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Return to a boil, then reduce heat to the lowest setting. Cover tightly and cook for 20 minutes until the rice and lentils are fully cooked and the liquid is absorbed.
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5
Remove from heat and let the pot sit covered for 5 minutes. Fluff gently with a fork.
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6
Divide the mujadara among bowls and top generously with the caramelized onions. Drizzle with a little extra olive oil and serve.
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