Mujaddara

Name: Mujaddara
Prep time: 15 min
Total time: 1 h 20 min
Yield: 4 - 6 serving(s)
Ingredients: 1 c. long-grain white rice; 1 c. small green lentils; 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided; 2 large yellow onions, thinly sliced; Kosher salt; 1 tbsp. cumin seeds; 1 1/2 tsp. ground coriander; Pinch of ground cinnamon; Torn fresh mint, for serving

By Lena AbrahamPublished: Mar 15, 2024

Approved by the Delish Test Kitchen

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long grain rice and lentils with crispy onions topped with fresh mint in a bowl

PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSON

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 20 mins

Cal/Serv:

519

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This cozy and comforting Levantine lentil and rice dish goes by many names and has many variations. Whether you spell it mujaddara, majadra, or mejadra, you can rely on this trusty side dish to shine alongside whatever you're serving. The first recorded recipe for mujaddara can be found in Kitab al-Tabikh, an Iraqi cookbook dating all the way back to 1226, and it has long cemented itself as a staple throughout the Middle East.

Our version of this classic dish is lightly spiced and pilaf-like, featuring fluffy rice, tender lentils, and sweet caramelized onions. Many types of rice or bulgur can be used to make mujaddara, but we went for classic long-grain white rice as its sweetness complements the earthy savoriness of the lentils. Speaking of lentils, we opted for small green lentils (also known as French lentils) as they keep their shape exceptionally when cooked. Save the red and yellow lentils for lentil soup—they'll turn to mush in this recipe. Serve your mujaddara with a dollop of yogurt and a side fresh salad, like this fattoush.

Did you try making this? Let us know how it went in the comments!

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Ingredients

Directions

1. Step 1Place rice in a medium bowl and cover with cold water. Let soak 15 minutes, then strain through a fine-mesh sieve and rinse under running water until water runs clear. Return rice to same bowl.
2. Step 2Meanwhile, fill a large pot halfway with water and bring to a boil. Add lentils and cook, stirring occasionally, until mostly cooked through but still slightly firm in the middle, 13 to 15 minutes. Drain.
3. Step 3In a large skillet over medium-high heat, heat 1/4 cup oil. Add onions; season with salt. Cook, stirring occasionally, until onions are deeply gold in color, 35 to 40 minutes. Remove from heat.
4. Step 4In same large pot you used to cook the lentils, over medium heat, heat remaining 2 tablespoons oil. Add rice, cumin, coriander, and cinnamon; season with salt. Cook, stirring frequently, until spices are very fragrant, about 2 minutes. Add 1 1/2 cups water and bring to a boil, then reduce heat to medium-low and bring to a low simmer. Arrange par-cooked lentils in an even layer over rice. Cover pot and cook until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat. Fluff with a fork, cover, and let rest 10 minutes.
5. Step 5Fold half of caramelized onions into mujaddara. Transfer to a platter. Top with remaining onions and mint.