Mujaddarah

Print

19
Twitter

Food & Entertaining  
dinner easy flavor indian mujaddarah party recipe
19 Comments  ·  5 Saves  ·  8 Likes :) I like this
  • 82_indianmujhaddarah_800
    Mujaddarah is a one-pot lentil-rice wonder made with just 8 ingredients (including salt and oil).
ReadyMade

Posted by ReadyMade  
Written by Amy Palanjian, Recipes and Tips by Ross Dobson, Photography by Peter Cassidy

This wonderful comfort food is eaten all over the Middle East, especially in Syria and Lebanon. It’s basically a one-pot dish of spiced rice and lentils, though recipes vary from region to region. You can stir in some garden peas or shelled fava beans for extra color.

For more recipes, click here.

Skill Level

Easy

Active Time

Less than an hour

Cost

$

    Materials

  • ¼ c olive oil
  • 2 onions, thinly sliced
  • 2 t cumin seeds
  • Sea salt
  • 1 ⅓ c dried green lentils
  • 2 bay leaves
  • ¾ c basmati rice
  • Leaves from a small bunch of cilantro, roughly chopped

    Tools

  • Skillet
  • Large Saucepan
 
1

Heat the oil in a skillet set over medium heat. Add the onions, cumin, and a generous pinch of salt. Cook for 8–10 minutes, stirring often, until soft and golden brown. Remove from heat.

2

Bring a large saucepan of water to a boil. Add lentils and bay leaves, reduce the heat to a medium simmer, and cook for 15 minutes. Add rice and stir; cook for 15–20 minutes, until both the lentils and rice are tender. Drain well and transfer to a large bowl.

3

Stir in half of the onion mixture and the cilantro. Return the pan with the remaining onion mixture to high heat and cook until dark golden brown and crispy. Spoon the crispy onion mixture over the lentils, and serve hot.

Comments
Commenting is not available in this channel entry.