Deeply satisfying and redolent of caramelized onions and aromatic spices, mujadara is considered a staple throughout the Middle East. Consisting of steamed Basmati Rice and Green Lentils cooked pilaf-style with golden-brown fried onions, mujadara is a pleasantly spicy-yet-sweet dish.
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients
Makes 8 servings
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1 1/4 Cups Green Lentils
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4 Medium Yellow Onions, halved and thinly sliced into half-rings
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3 Tablespoons All-Purpose Flour
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1 1/2 Teaspoons Kosher Sea Salt Flakes, divided
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1 Cup Vegetable Oil
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2 Cups Cumin Seed
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1 1/2 Tablespoons Whole Coriander Seed
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1 Cup Basmati Rice
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2 Tablespoons Olive Oil
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1 1/2 Ground Allspice
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1 1/2 Teaspoons Ground Korintje Cinnamon
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1 Teaspoon Ground Turmeric
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1 Teaspoon White Sugar
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1 1/2 Cups Water
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Yogurt, for serving
Directions
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Place lentils in small saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat to low and simmer 15 minutes. Lentils should be slightly softened, but not fully cooked. Drain and reserve.
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Place onions in large bowl, and toss with flour and 1/2 teaspoon salt until lightly coated. Line baking sheet with several layers of paper towels; set aside.
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Heat vegetable oil in medium, steep-sided sauté pan over high heat. Test oil temperature by adding one piece of onion; it should sizzle and spit.
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Reduce heat under oil to medium-high, and add one-quarter to one-third of onions, depending upon size of pan. Fry, stirring and turning onions a few times, until golden brown, about 5 to 7 minutes.
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Use tongs or slotted spoon to transfer onions to prepared baking sheet. Repeat process until all onions are fried. Carefully pour off oil, and wipe out pan.
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Set pan over medium heat, and add cumin and coriander seeds. Toast 1 to 2 minutes, until slightly darkened and fragrant. Add rice, par-cooked lentils, olive oil, allspice, cinnamon, turmeric, sugar, remaining 1 teaspoon salt and black pepper. Stir to coat with oil and spices. Add water, and bring to a boil. Reduce heat to low, cover pan and simmer 15 minutes.
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Remove pan from heat, uncover, and quickly cover with clean kitchen towel. Replace lid, sealing tightly to keep steam inside pan. Let sit 10 minutes.
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Stir about two-thirds of fried onions into rice mixture. Transfer to serving vessel, and top with remaining onion. Serve immediately with yogurt for topping.