Mujaddara
Last Updated on March 12, 2023 by Jacqueline Rafidi
Ingredients:
1 cup large green/brown lentils, rinsed thoroughly and sifted for stones
1 cup jasmine rice, rinsed thoroughly
3 cups water
1 tablespoon cumin
4 onions, cut into half-moons
3 tablespoons olive oil for frying onions
Salt to taste
Serving suggestions:
Simple Middle Eastern Salad
Pickles & Olives
Plain yogurt
Directions:
In a medium pot, add the water and the lentils. Let the water come up to a boil and leave it boiling for 5-7 minutes or until the lentil are about halfway tender.
While the lentils are boiling, in a medium non-stick pan, add the olive oil and heat it to medium high heat. Add in all the onions, separating the half-moon shapes with a wooden spoon. Let them sautee until caramelized – about 15 minutes. Remove from heat and set aside.
Once the lentils are halfway tender, add in the rinsed rice, cumin and salt. Stir from the bottom of the pot, lower the heat to a simmer, cover and let cook for 15 minutes or until the rice is cooked and fluffy.
Once the rice is cooked, remove the cover and fluff with a fork. Add in half of the caramelized onions, reserving the rest for the top of each individual portion. Enjoy with the aforementioned serving suggestions! Sahtein!
Mujaddara
Ingredients
- 1 cup large green/brown lentils rinsed thoroughly and sifted for stones
- 1 cup jasmine rice rinsed thoroughly
- 3 cups water
- 1 tablespoon cumin
- 4 onions cut into half-moons
- 3 tablespoons olive oil for frying onions
- Salt to taste
Serving suggestions:
- Simple Middle Eastern Salad
- Pickles & Olives
- Plain yogurt
Instructions
- In a medium pot, add the water and the lentils. Let the water come up to a boil and leave it boiling for 5-7 minutes or until the lentil are about halfway tender.
- While the lentils are boiling, in a medium non-stick pan, add the olive oil and heat it to medium high heat. Add in all the onions, separating the half-moon shapes with a wooden spoon. Let them sautee until caramelized – about 15 minutes. Remove from heat and set aside.
- Once the lentils are halfway tender, add in the rinsed rice, cumin and salt. Stir from the bottom of the pot, lower the heat to a simmer, cover and let cook for 15 minutes or until the rice is cooked and fluffy.
- Once the rice is cooked, remove the cover and fluff with a fork. Add in half of the caramelized onions, reserving the rest for the top of each individual portion. Enjoy with the aforementioned serving suggestions! Sahtein!
Hi, Would you be able to give me the imjadarra recipe to feed a family of 5? I’m not sure how much to increase the quantity of rice, lentils and water. Thank you
Hi Lana! I’d suggest to double the measurements given in the recipe. Believe it or not, one cup of rice and one cup of lentils can go pretty far in a small household! Definitely make the salad to go along with it and you’ll be set! Please let me know how it goes and share a picture with me on Instagram! ❤️
I’ve made this recipe so many times…it’s the only one that I can find that comes out authentic!!! I love mujadara…Thanks Jackie!!
I’m so happy you love it as much as we do! Thank you for taking the time to write this comment!
Thank you Jackie for the easy tasty recipe! Tasted just like my mom makes it. I wanted to see if you could make a video recipe for Rumaneyeh? The lentil & eggplant stew? Thank you and keep up the awesome videos! – Jennifer from Ramallah too.
Hi Jennifer! I’m so happy you loved it! I’ve been wanting to share a rumaniyeh recipe, thank you for the reminder! I’ll hopefully have it up by the end of summer! Sahtein!
First time making this recipe & it came out amazingly authentic! Easy to follow recipe & under 30 minutes! Very simple yet flavorful & a great option during lent or fasting. Thanks Jackie ☺️
It really is the perfect weeknight meal! Thanks for the sweet comment, I’m happy you enjoyed!