Mujaddara is a humble yet deeply satisfying Middle Eastern dish that transforms simple lentils and rice into a nourishing meal crowned with caramelized onions. This ancient comfort food has been sustaining families across Lebanon, Syria, Palestine, and Jordan for centuries, earning its place as a beloved staple that proves the most basic ingredients can create extraordinary flavors. The dish combines earthy brown or green lentils with fragrant basmati rice, all enhanced by the sweet, golden onions that are slowly cooked until they reach perfect caramelization. Seasoned with warm spices like cumin and coriander, Mujaddara offers a perfect balance of protein, carbohydrates, and rich, savory flavors that make it both nutritious and deeply comforting. This recipe serves 6-8 people and creates a complete meal that can stand alone or serve as a hearty side dish.
Essential Ingredients
- 1 cup brown or green lentils, rinsed
- 1 cup basmati rice, rinsed and drained
- 4 large onions, thinly sliced
- 1/4 cup olive oil
- 3 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons butter
- Fresh parsley for garnish
- Plain yogurt for serving
Preparing the Lentils
Rinse the lentils thoroughly in cold water until the water runs clear. Place them in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce to medium-low and simmer for 20-25 minutes until the lentils are tender but still hold their shape. They should be cooked through but not mushy. Drain the lentils and set aside, reserving about 1 cup of the cooking liquid.
Creating the Caramelized Onions
The soul of Mujaddara lies in perfectly caramelized onions. Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 25-30 minutes until they turn deep golden brown and become sweet and jammy. This process cannot be rushed – the slow cooking develops the complex flavors that make this dish special. Season with a pinch of salt halfway through cooking.
Building the Flavor Base
Once the onions are beautifully caramelized, remove half of them and set aside for garnish. To the remaining onions in the pan, add the cooked lentils and stir gently to combine. Add cumin, coriander, cinnamon, allspice, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the spices become fragrant and coat the lentils evenly.
Adding the Rice
Add the rinsed basmati rice to the lentil mixture and stir carefully to combine without breaking the lentils. Pour in the warm broth and add the bay leaves. The liquid should cover the rice and lentils by about 1/2 inch. If needed, add some of the reserved lentil cooking liquid or additional broth. Bring to a gentle boil.
The Perfect Simmer
Once the mixture reaches a boil, reduce heat to low and cover the pot with a tight-fitting lid. Simmer for 18-20 minutes without lifting the lid, allowing the rice to steam and absorb all the liquid. The rice should be tender and the mixture should have a slightly creamy consistency. If the rice seems undercooked, add a little more liquid and continue cooking.
Final Touches
Remove the pot from heat and let it rest, covered, for 10 minutes. This resting period allows the flavors to meld and the rice to finish cooking in its own steam. Remove the bay leaves and gently fold in the butter, which adds richness and helps bind the dish together. Taste and adjust seasoning with salt and pepper as needed.
Serving and Presentation
Transfer the Mujaddara to a serving platter and top generously with the reserved caramelized onions. The contrast between the earthy lentil-rice mixture and the sweet, golden onions creates both visual appeal and flavor depth. Garnish with fresh chopped parsley for color and freshness.
Traditional Accompaniments
Serve Mujaddara warm with dollops of plain yogurt or a simple cucumber yogurt sauce. Traditional sides include pickled vegetables, fresh radishes, and warm pita bread. A simple salad of tomatoes, cucumbers, and fresh herbs dressed with lemon juice and olive oil complements the rich, hearty flavors perfectly.
Tips for Authentic Results
The key to exceptional Mujaddara is patience, especially when caramelizing the onions. Don’t rush this step as it provides the dish’s signature sweetness and depth. Use good quality olive oil for the best flavor. Some cooks prefer to soak the rice for 30 minutes before cooking for even fluffier results. The dish actually improves with time and can be made ahead, as the flavors continue to develop. Leftover Mujaddara can be reheated gently with a splash of broth to restore its creamy texture.
