Mujadara
Mujadara (or Mejadra) is a popular Middle Eastern dish of spiced rice, lentils, and caramelized onions. The onions add a sweet crunch. Mejadra is often served as a vegetarian main or as a side with yogurt or salad.
Servings: 4 as a side
Cost: $7.98
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1 cup basmati rice uncooked, see note 1
- 1-1/3 cup water
- 2 (15-ounce) cans lentils drained and rinsed
- 1 teaspoon granulated sugar
- Salt and pepper
- 1/2 cup flat-leaf parsley finely chopped, 1/2 bunch
- 1/2 cup finely chopped green onions 1 bunch
- Crispy fried onions for serving
- Serving suggestions optional, see note 2
Instructions
- Add 2 tbsp olive oil to a medium pot over medium heat. Add ground cumin, coriander, garlic powder, and turmeric. Sauté, stirring constantly, until fragrant, about 2–3 minutes. Add rice and sauté for 1 minute.
- Add the water, drained and rinsed lentils, sugar, and salt and pepper to taste (I add 1-1/4 tsp salt and 1/4 tsp pepper). Bring to a boil, then turn heat to medium-low. Cover with a lid and cook for 10–14 minutes or until most of the liquid is absorbed. (It’s okay if there is still a little liquid; it will absorb during resting.) Keeping the lid on, remove the pot from heat and let it stand for 10 minutes. Don’t rush this step!
- After 10 minutes, remove the lid and fluff the rice with a fork. Stir in the finely chopped parsley and green onions. Taste and season with more seasonings if needed. Transfer rice and lentils to a wide serving platter and drizzle the remaining 1 tbsp oil over everything. Squeeze on some fresh lemon if desired. Top with crispy onions and enjoy warm! Great with a dollup of yogurt too!
Video
Notes
Note 1: If you use a variety of rice other than basmati, you’ll likely need a bit more liquid. If possible, use basmati rice; it truly works the best here! Also, no need to rinse the rice first or you may end up with too much liquid.
Note 2: Optional, for serving: lemon wedges, yogurt, Israeli salad.
Note 3: For an authentic Mujadara, start with caramelized onions. Heat 1/2 cup olive oil in a large skillet, add 3 thinly sliced onions, and cook on low for 50–60 minutes, stirring occasionally, until deeply caramelized. Remove with a slotted spoon, salt lightly, and set aside.
Soak dried lentils for an hour, then drain. In the same pan, add more oil, the lentils, seasonings, salt, and water. Cook until the lentils soften, then add rice (use less rice than lentils, e.g., 2 cups lentils to 1 cup rice). Add enough water to just cover, then cover and cook until rice is tender. Rest, fluff, and top with fresh herbs.
Storage: To store Mujadara, keep the pilaf (rice and lentil mixture) separate from the onions. Keep in an airtight container in the fridge for up to 3–4 days. You can also freeze it in a freezer-safe container for up to 2–3 months.
Nutrition Note: Nutrition information does not include the fried onions.
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 83g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 17mg | Potassium: 929mg | Fiber: 18g | Sugar: 5g | Vitamin A: 773IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 8mg