Entree: Syria – Euphrates Valley – مجدرة ➤ Mujaddara (Hearty Levantine dish of lentils and rice topped with deeply caramelized onions)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (200 g) long-grain rice (such as basmati), rinsed
- 3 large onions, thinly sliced, about 18 oz (510 g)
- 4 tbsp (60 ml) olive oil, divided
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander (optional)
- 1/2 tsp (2.5 g) ground allspice or a small cinnamon stick
- 1 tsp (5 g) salt, or to taste
- 4 cups (960 ml) water or low-sodium broth
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges for serving (optional)
- Plain yogurt or labneh for serving (optional)

Instructions

1. In a medium saucepan, combine the lentils and 2 cups (480 ml) of the water or broth. Bring to a boil, reduce heat, and simmer until the lentils are just tender but not mushy, about 15–20 minutes. Drain any excess liquid if necessary.
2. While lentils cook, heat 2 tbsp (30 ml) olive oil in a heavy skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden brown and caramelized, about 25–35 minutes. If the onions brown too quickly, reduce heat and add a splash of water. Remove about half the caramelized onions to a bowl for topping; leave the rest in the pan.
3. Add the remaining 2 tbsp (30 ml) olive oil to the pan with the onions still there (if using ground spices, toast 1 tsp cumin and coriander in the oil briefly), then stir in the cooked lentils, rinsed rice, remaining 2 cups (480 ml) water or broth, ground cumin, allspice, and salt. Bring to a gentle boil.
4. Reduce heat to low, cover tightly, and simmer until the rice is tender and liquid is absorbed, about 15–18 minutes. Turn off the heat and let rest covered for 5–10 minutes.
5. Fluff the lentil-and-rice mixture with a fork, transfer to a serving platter, and mound the reserved caramelized onions on top. Garnish with chopped parsley and serve warm with lemon wedges and yogurt or labneh if desired.