Entree: Syria – Damascus – مجدرة ➤ Mujaddara (Lentils and rice seasoned and topped with deeply caramelized onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 cup (200 g) brown or green lentils
- 1 cup (200 g) long-grain rice, rinsed until water runs clear
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 3 tbsp (45 ml) olive oil, plus extra for drizzling
- 1 tbsp (14 g) unsalted butter (optional)
- 3 cups (720 ml) water or low-sodium vegetable broth
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rinse the lentils and place them in a saucepan with 2 cups (480 ml) water. Bring to a simmer and cook uncovered 10–12 minutes until just tender but not falling apart; drain if excess water remains.
2. While lentils cook, heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 25–30 minutes. If using, stir in 1 tbsp (14 g) butter near the end for sheen. Remove and reserve about half the onions for garnish.
3. In the same skillet or a separate pot, combine the par-cooked lentils, rinsed rice, 1 cup (240 ml) water or broth, 1 tsp (2 g) ground cumin, 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper. Stir once to distribute ingredients.
4. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 15–18 minutes until rice is tender and liquid is absorbed.
5. Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork, then fold in the reserved caramelized onions and 1 tbsp (15 ml) lemon juice if using.
6. Transfer to a serving platter, top with remaining caramelized onions and chopped parsley, drizzle a little olive oil if desired, and serve warm or at room temperature.