Arabic Mujaddara Rice

Ingredients

• 2 cup rice (cups)
• 2 cup water (cups)
• 1 cup lentils (cup)
• 3 onions (divided: 1 julienned and 2 brunoise)
• 100 g yogurt (preferably Greek-style)
• 1 tbsp sugar (tablespoon)
• 0.5 tsp oregano (teaspoon)
• 1 tsp paprika (teaspoon)
• 1 tsp ground black pepper (teaspoon)
• sal (to taste)
• mint leaves (to taste for garnish)
• 1 tbsp oil (to sauté the onion)

Steps

1. 1

   Place the lentils in a pressure cooker for 10 minutes. Alternatively, you can soak them for 24 hours if you are not using a pressure cooker.

2. 2

   Drain the lentils and set them aside.

3. 3

   Slice one of the onions into julienne strips.

4. 4

   In a skillet, caramelize the julienned onion with one tablespoon of sugar and one tablespoon of water. Set aside for the end.

5. 5

   Dice the other two onions into brunoise (small cubes).

6. 6

   Sauté the brunoise onion in a skillet with a little oil until tender.

7. 7

   Add the reserved lentils to the skillet and sauté briefly.

8. 8

   Incorporate the rice, the 2 cups of water, oregano, paprika, black pepper, and salt to taste.

9. 9

   Cover and simmer over low heat for about 25 minutes.

10. 10

    When all the water has evaporated, place a piece of paper (paper towel or aluminum foil) over the rice, cover again, and let it cook for another 5 to 10 minutes over very low heat.

11. 11

    Serve the hot rice topped with the caramelized onion, a dollop of Greek yogurt, and mint leaves to taste.

Notes

If you don't have a pressure cooker, soaking the lentils for 24 hours is essential so they cook properly with the rice. Placing paper over the rice at the end helps ensure the grains remain perfectly fluffy by finishing the cooking process with residual steam.

Nutrition per serving

• rice
• lentils
• Arabic food
• main course
• healthy
• vegetarian
• international cuisine