Traditional Arabic Mujadara

Ingredients

• 200 g pardina lentils (dry)
• 200 g long-grain rice (basmati or jasmine type)
• 3 white onions (2 finely chopped and 1 julienned)
• 4 tbsp olive oil (for sautéing and frying the onion)
• salt (to taste)
• black pepper (to taste)
• 1 tsp ground cumin (to taste)
• 500 ml water (enough to cover the rice)
• plain yogurt (optional for serving)
• fresh mint (optional for garnish)
• lemon (optional for serving)

Steps

1. 1

   Start by pre-cooking the lentils in boiling water for 10 minutes.

2. 2

   Drain the lentils and set them aside for later.

3. 3

   Prepare the onions: finely chop two for the sauté and julienne the third for the topping.

4. 4

   In a pan with oil, fry the julienned onion until well caramelized and crispy. Remove and set aside.

5. 5

   In a large pot, slowly sauté the other two chopped onions with a little salt to help caramelization. This process should take about 35 minutes until they are very dark and sweet.

6. 6

   Pour the water into the pot with the sautéed onions and stir well to integrate the flavors.

7. 7

   Add the long-grain rice and pre-cooked lentils to the pot.

8. 8

   Season with salt, pepper to taste, and cumin. Stir well to combine everything.

9. 9

   Cover the pot and let it cook over low heat for 20 minutes or until the rice is tender and the water has been absorbed.

10. 10

    Serve the dish topped with the crispy caramelized onion reserved earlier.

11. 11

    Optionally, serve with plain yogurt, a few drops of lemon juice, and fresh mint.

Notes

The key to this dish is patience with the onion; the more caramelized the base, the deeper the flavor of the rice will be. If you prefer a more citrusy touch, don't skimp on the lemon when serving.

Nutrition per serving

• main course
• vegetarian
• arabic
• lentils
• rice
• budget-friendly
• home cooking