Mujaddara (Lentils and Rice with Crispy Onions)

1Preparation

1. Pick over the lentils and rinse them.
2. Rinse the rice until the water runs clear, soak for 20 minutes, then drain.
3. Slice the onions into thin, even half-moons.

2Cooking

1. Boil the lentils in the water until half cooked but still firm, then drain, keeping the cooking liquid.

   🔥 medium heat⏱ 15 min timer
2. Heat the olive oil in a wide pot and fry the onions, stirring, until deep brown and crisp, then lift two-thirds of them onto paper towels.

   🔥 medium heat⏱ 20 min timer
3. Add the lentils, rice, cumin, allspice, black pepper and salt to the remaining onions and oil in the pot, and stir for 1 minute.

   🔥 medium heat⏱ 1 min timer
4. Pour in 2½ cups of the lentil cooking liquid and bring to the boil.

   🔥 high heat⏱ 4 min timer
5. Cover and cook on low heat until the rice has absorbed the liquid and the lentils are tender.

   🔥 low heat⏱ 20 min timer

3Serving

1. Leave the pot covered for 10 minutes, then fluff the mujaddara gently with a fork.
2. Spread it on a serving plate and cover with the crispy onions.
3. Serve with yogurt, Arabic salad and pickles.

💡 Tips & common mistakes

• Common mistake: taking the onions out when only light golden. Mujaddara needs deep brown onions — just short of burnt.
• Don't fully cook the lentils at the start, or they will turn to mush with the rice.
• Mujaddara is good hot or at room temperature, and still tasty the next day.

🔁 Substitutions

• Coarse bulgur can replace the rice — another well-known version.
• To use less oil, roast the onions in the oven tossed with just 3 tbsp oil.