Mujadara
3.9
(9)
Lentils, rice, olive oil, and onions—this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there—each country, possibly even each family, seems to have its own version. The one I like best is adapted from Claudia Roden's Book of Jewish Food. The crispy onion topping is the best part, so go ahead and make a lot.
NOTE: Lentils, like all dried beans, vary in their cooking time depending on several factors, including age. Yours may take longer to become tender, but they shouldn't take much more than an hour. Hard water can also affect the cooking time—if your water is hard, use bottled water.
Puree the entire thing with an additional splash of water. For finger food, skip the browned onion topping, which may be challenging to young eaters.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
1. Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
Step 2
2. Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Step 3
3. While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
Step 4
4. Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.
Recipe notes
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