Mujaddara (Lentils and Rice with Caramelized Onions)
Local name: مجدرة
In short: Brown lentils and rice cooked together with cumin and topped with a heap of deeply browned onions, a filling, thrifty Jordanian classic. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Mujaddara is what Jordanian cooks make when they want something filling, inexpensive and deeply comforting. Brown lentils simmer until nearly tender, rice joins them with a spoonful of cumin, and a pile of onions fried until dark and crisp goes on top. It is usually served with a crunchy cabbage or cucumber salad. The leftovers taste even better the next day, which makes it a favorite for lunch boxes.
Instructions
- Put the lentils and 600 ml (2 1/2 cups) water in a medium pot and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, until the lentils are almost tender but still hold their shape.
- While they cook, heat the oil in a wide, heavy skillet over medium heat. Add the onions and 1/2 tsp salt and cook, stirring often, for 30 to 40 minutes, until deep brown with crisp edges. Lower the heat if they start to burn.
- Lift about half the onions out with a slotted spoon onto a plate lined with paper towels. They will crisp as they cool. Leave the rest in the pan.
- Scrape the onions left in the pan, with 3 tbsp of their oil, into the lentils. Add the rice, cumin, 1 1/2 tsp salt, pepper and 400 ml (1 2/3 cups) hot water.
- Bring to a boil, stir once, cover and cook on the lowest heat for 18 to 20 minutes, until the rice is tender and the water is absorbed. If it dries out early, add a splash of hot water.
- Rest, covered and off the heat, for 10 minutes, then fluff gently with a fork.
- Pile onto a platter and top with the crisp onions. Serve warm or at room temperature.
Tips
- Slice the onions thin and even so they brown at the same speed. Stir more often near the end, because they go from brown to burnt very quickly.
- Serve with a sharp salad, such as shredded cabbage with lemon and mint, or diced cucumber and tomato. The acid balances the sweet onions.
Questions and answers
Which lentils are best for mujaddara?
Brown or green lentils hold their shape and give the best texture. Red lentils break down into a mush, so they are not suited to this dish.
How do I get the onions dark and crisp?
Cook them slowly in plenty of oil, stirring often, for 30 to 40 minutes. Lift them out with a slotted spoon and let them crisp on paper towels.
Can I make mujaddara ahead?
Yes. It keeps in the fridge for 4 days and tastes even better the next day. Reheat it covered with a splash of water, and keep the crisp onions separate until serving.
How long does it take to make Mujaddara (Lentils and Rice with Caramelized Onions)?
About 1 h 15 min in total: 15 min of preparation and 1 h of cooking.
How many calories are in Mujaddara (Lentils and Rice with Caramelized Onions)?
About 410 kcal per serving, with 14 g of protein, 61 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 61 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
