Mujadara — Chef Tariq
Illustrates lentils, rice and caramelized onions; creator spice blend, liquid and serving sizes differ from this FOOD recipe.
Official cooking video · Chef Tariq · YOUTUBELebanese Mujaddara Rice, Lentils and Onions
Four portions of Levantine lentil-and-rice pilaf topped with deeply caramelized onions.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 200 g dry brown lentils, removing grit; rinse and drain 180 g rice. Thinly slice 400 g onions to about 3 mm.
- 02
Heat 40 ml oil over medium and slowly caramelize onions 25–30 minutes, stirring and reducing heat before burning. Reserve half for topping.
Of the 55 ml oil, use 40 ml for the 400 g onions and reserve 15 ml for rice and lentils. During the 25–30 minute browning period, reduce the heat if onions darken too fast to avoid burning. - 03
Boil 200 g dry lentils in 500 ml water about 15 minutes until nearly tender. Drain lentils and discard this first cooking liquid. Combine 180 g rinsed rice, par-cooked lentils, the reserved 450 ml fresh water, remaining 15 ml oil, 4 g cumin, 1 g allspice, 5 g salt, 1 g pepper and half the browned onions in a heavy covered pot; bring to a boil.
The total 950 ml water is 500 ml for parboiling lentils (drained and discarded afterward) plus 450 ml fresh water for cooking rice and lentils. Do not add the discarded first cooking water again. Drain lentils after about fifteen minutes while still holding their shape. - 04
Cover and simmer on low 15–20 minutes; add a little hot water if drying too quickly. Once rice and lentils are fully tender, rest 5 minutes and top with reserved onions; serve four.
If rice or lentils are still hard inside, add a small optional splash of hot water and cook covered another three minutes at a time. For leftovers, cool in shallow containers and refrigerate ideally within one hour; eat within 24 hours or freeze.
Before you cook
Lentils are legumes; check for personal allergy and remove stones or grit from dry lentils. Cook rice and lentils until fully tender. Cool leftover rice promptly, ideally within one hour; refrigerate at 4°C/40°F or colder and use within 24 hours or freeze. Reheat rice only once until steaming hot throughout.
Allergens: check spice mix for unexpected allergens; lentils are legumes
Image & source credits
These illustrations stand in for food photos.
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