Do you know Mujadhara? It’s a beautiful dish, layered with lentils and rice on the bottom, followed by caramelized onions (more delightful), and some creamy or tangy sauces on the side. A favorite dish to order at Middle Eastern restaurants. , and this recipe tastes just like that.
You can also try my recipe of Koshari a healthy recipe from Egypt.
Mujadara comes in many forms in the Middle East and has different names depending on the location. There are many different spelling variations such as Mujadara, Mujadara, Majadra, Mejadra, Moujadara, Mudardara and Megadarra.
Mujadara is a very inexpensive vegetarian meal that will help you stand out at your next gathering.
Gluten-free and slightly vegan/dairy-free, making it especially suitable for dieters (substitute yogurt for hummus or tahini his sauce).
After all Mujadara is fun! Want to learn how?
I’ve always wanted to master this recipe. When the March-April issue of Milk Street with Mujadara on the cover arrived in my mailbox, it looked like a sign. I was really excited to read that her recipe cooks both rice and lentils in the same pan–amazing, right? I made a change to make the recipe a little more nutritious. I changed the white rice to brown rice. Brown rice makes this Mujadara recipe even more hearty and flavorful.
Cooking the onions in extra virgin olive oil instead of peanut oil worked well. Finally, more fresh herbs were added to spice up the finished dish.
How to Cook Mujadara
Here’s what you should know before you get started:
This mujaddara recipe is awesome because you can cook the rice and lentils in the same pot! The trick is to let the rice cook for about 10 minutes before adding the lentils. This easy cooking method is a game changer, and I’m sure you’ll see it again soon.
While the lentils and rice simmer, you’ll start caramelizing the onions. Whether you want soft caramelized onions (shown in photos) or more crispy caramelized onions (more traditional), your mujaddara will turn out great.
For softer onions, just reduce the heat to medium-low after 10 minutes at medium-high. For more crisp onions, leave the heat at medium-high the whole time and stir minimally, just every few minutes when the onions are starting to brown. With either method, cook until the onions are deeply caramelized and loaded with flavor. You can’t go wrong!
Once your components are done, spread them across a large serving platter. Serve with a bowl of yogurt on the side. Its creamy, rich texture and tangy flavor unites the pilaf and onions.
I also love serving my mujaddara with a fresh and spicy sauce, such as shatta (shown in photos) or zhoug. Those are both made with jalapeños and fresh herbs. Store-bought chili-garlic sauce is a good option, too. If you want a more mild flavor boost, try a handful of sliced cherry tomatoes.
Important Notes & Tips
This recipe is designed for a specific, easy-to-find variety of rice and lentils. The easiest workaround is to cook the lentils and rice separately until tender, drain well and then stir them together. It is written In theory, any type of regular cooked brown rice will work, but basmati brown rice is the most traditional. If using white basmati rice, see instructions in recipe notes.
Also suitable for standard uncooked brown or green lentils (canned or red/yellow/black). beluga/french green lentils not allowed). Want to replace a canned lens? Rinse, drain, and mix 2 cans of lentils into the cooked rice. Do you want to change to another type of lens? It is best to cook them separately and mix them with rice.