Mujaddara
מג'דרה
Lentils and rice crowned with a mountain of deeply caramelized onions — mujaddara is one of the most ancient dishes in the world, possibly the 'red pottage' sold by Esau in the Bible. A beloved everyday dish across the Levant, it is nutritious, simple, and deeply satisfying.
Ingredients
- •1 cup green or brown lentils
- •1 cup basmati rice
- •4 large onions, thinly sliced
- •1 tsp cumin seeds
- •1 tsp ground cumin
- •½ tsp cinnamon
- •¼ tsp allspice
- •Generous amount of olive oil (about ½ cup)
- •Salt and pepper
- •Yogurt or tahini to serve
Instructions
- 1
Simmer lentils in salted water for 20 minutes until just tender. Drain.
- 2
Cook rice separately until 80% done. Drain.
- 3
In a wide heavy pan, heat olive oil generously. Add onions and cook over medium heat, stirring often, for 40–50 minutes until deeply caramelized and almost crispy.
- 4
Reserve half the onions for topping. Add spices to the remaining onions in the pan.
- 5
Mix in lentils and rice. Add ½ cup water, cover and steam on very low heat 15 minutes.
- 6
Serve topped with crispy caramelized onions and yogurt (for dairy meal) or tahini.
Kosher notes
Naturally pareve. Perfect for a fasting day break (Tisha B'Av) or a Shabbat side dish.
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