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Mujaddara
Also known as مجدرة · mejadra · mudardara · lentils and rice with onions
Lentils and rice cooked together, buried under onions fried slowly to a dark crisp sweetness. Humble underneath, luxurious on top.
Typical serving
460 kcal
usually 360–580 kcal
 Protein | 16 g |
|---|---|
 Carbs | 72 g |
 Fat | 12 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide pan, so the onions fry rather than steam
Ingredients
Serves 2 · dimmer marks are storecupboard
- 100gbrown or green lentils
- 100gbasmati rice
- 3onions
- 1½ tbspolive oil
- 1 tspcumin
- to tastesalt and black pepper
Method
7 steps
chop · 8mOnions halved and sliced thin and even. Uneven slices burn at one end while the other is still soft.
fry · 28mOnions into the oil over medium heat and left to go from soft to gold to genuinely dark brown, stirring now and then. Half go on top; half stay in the pan.
boil · 20m walk awayLentils in unsalted water until nearly tender but still holding — about twenty minutes, and salt now would keep them hard.
fold · 4mRinsed rice and cumin into the pan with the onions, then the drained lentils and water to twice the rice’s depth.
simmer · 15m walk awayLid on, lowest heat, until the water has gone and the rice is done.
rest · 10m walk awayTen minutes covered, off the heat, then forked through.
finish · 2mSalt, pepper, and the crisp onions heaped on top rather than stirred in.
Worth knowing
A dish so old it appears in a 13th-century Baghdadi cookbook — and the caramelised onion topping has never needed improving.
Lentils with rice supply the full set of essential amino acids between them — the same pairing dal and rice makes.
More from the Middle Eastern kitchen
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