Mujaddara (Lentils and Rice with Crispy Onions)
Why this recipe works
- Deep onion flavour: Cooking the onions slowly develops sweetness and savoury depth, then their oil seasons the lentils and rice at the end.
- Balanced texture: Tender lentils and fluffy rice are finished with crisp-edged onions, giving the dish contrast without extra ingredients.
- Simple pantry base: Lentils, rice, onions, cumin and olive oil create a satisfying main dish from inexpensive staples.
Get the most out of this recipe
Timing notes
- Cook the onions while the lentils simmer: The onions take the longest hands-on attention, so starting them first keeps the workflow efficient.
- Rest before fluffing: Leaving the covered pot off the heat helps the rice finish steaming and keeps the grains from turning wet or broken.
Common mistakes
- Do not rush the onions: Moderate heat is important: the onions should become deep golden and sweet, not scorched or bitter.
- Keep the lentils just tender: Drain the lentils before they become soft and mushy, as they continue cooking with the rice.
- Drain well before combining: Excess water from the lentils can make the rice heavy, so let them drain properly before they go back into the pot.
Ingredient notes
- Green lentils hold their shape: Dried green lentils are a good choice because they soften without collapsing into the rice.
- Rinse the rice well: Rinsing basmati removes surface starch, helping the finished grains stay lighter and more separate.
- Use enough onions: The onion topping is central to mujaddara, adding sweetness, richness and texture to an otherwise simple base.
Make-ahead tips
- Keep onions separate if possible: For the best texture, store the lentils and rice separately from the onion topping and combine after reheating.
- Reheat gently: Warm in a saucepan with a little water over low heat, stirring gently so the rice does not break up.
- Freeze in portions: The lentil and rice base freezes well; defrost overnight in the fridge before reheating until piping hot.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onions. Heat the olive oil in a large frying pan over medium heat, then add the onions and a pinch of the salt. Cook, stirring often, for 25 to 35 minutes until deeply caramelised with crisp edges; lower the heat if they start to catch.
- Meanwhile, rinse the lentils and put them in a large pot with plenty of water. Bring to the boil, then simmer for 12 to 15 minutes until just tender but not mushy. Drain well in a colander.
- Rinse the rice until the water runs mostly clear. In the same pot, combine the drained lentils, rice, cumin, remaining salt and the black pepper with 600 ml water. Bring to a gentle boil, then cover and simmer on low for 15 minutes until the rice is tender and the water is absorbed.
- Remove from the heat and rest, covered, for 10 minutes. Fluff with a wooden spoon, then spoon the onions and their oil over the top. Serve warm, making sure everyone gets plenty of onions.
Recipe notes
Tips
- For the best onion topping, keep the heat moderate and stir regularly; the onions should turn deep golden and sweet, not burnt.
- If the onions finish early, take the pan off the heat and keep them at room temperature; they will stay crisp-edged until serving.
Substitutions
- Replace basmati rice with brown medium-grain rice, but increase the simmering time to about 30 minutes and add a splash more water if needed.
- Replace extra virgin olive oil with light olive oil for a milder flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat in a saucepan with a splash of water over low heat, stirring gently, or microwave until piping hot; keep the onions separate if you want them to stay crisp. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (30min active)
- Difficulty: Medium
- Cuisine: Middle Eastern
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