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Homemade Mujadara Recipe (Lebanese Rice) photo

Mujadara Recipe (Lebanese Rice)

Mujadara is a comforting and nutritious Lebanese dish, featuring flavorful lentils, rice, and caramelized onions. A must-try for every home chef!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Lebanese
Ingredients Equipment Method Notes

Ingredients
  

For the Mujadara:
  • 1 cup green lentils or brown lentils
  • 1 cup basmati rice
  • 6 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds or ground cumin
  • 2 teaspoons salt
  • 1 teaspoon smashed allspice seeds or ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 3 large sweet onions peeled and sliced
  • ½ cup all-purpose flour or gluten-free flour mix
  • ½ cup vegetable oil
  • Chopped cilantro for garnish
  • Lemon wedges for serving

Equipment

  • Large pot for cooking lentils and rice
  • Skillet for caramelizing onions
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Knife and cutting board for chopping

Method
 

Directions:
  1. Rinse the lentils under cold water and then place them in a large pot. Add 2 cups of the vegetable broth or water, bring to a boil, then reduce heat to a simmer. Cook for about 15-20 minutes, or until the lentils are just tender but still hold their shape. Drain any excess liquid and set aside.
  2. In the same pot, add the remaining 4 cups of vegetable broth or water and bring it to a boil. Stir in the basmati rice, 1 teaspoon of salt, and the cooked lentils. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy and has absorbed all the liquid. Once done, remove from heat and let it sit covered for an additional 5 minutes.
  3. While the rice and lentils are cooking, heat olive oil in a large skillet over medium heat. Add the sliced onions and a generous pinch of salt. Cook, stirring frequently, for about 20-25 minutes until the onions are deeply caramelized and golden brown.
  4. In a small pan, toast the coriander and cumin seeds over medium heat for a few minutes until fragrant. If using ground spices, skip this step. Once toasted, grind them to a fine powder using a mortar and pestle or a spice grinder.
  5. Once the rice and lentils are cooked, fluff them with a fork. Stir in the toasted spices, ground allspice, ground cinnamon, turmeric, and black pepper. Adjust the seasoning with additional salt if needed.
  6. To serve, plate the Mujadara and top generously with the caramelized onions. Garnish with chopped cilantro and serve with lemon wedges on the side for a bright, zesty finish.

Notes

  • Feel free to adjust the spice levels according to your taste preferences.
  • This dish can be made ahead of time and stored in the refrigerator for up to 4 days.
  • Mujadara tastes even better the next day as the flavors meld together.
  • For a heartier meal, add some sautéed greens like spinach or kale.