Lebanese Mujadara Bowl with Crispy Onions

About This Recipe

Mujadara is one of the most beloved dishes in Lebanese home cooking, a simple combination of lentils, rice and onions that punches far above its humble ingredient list. The whole dish hinges on two techniques: cooking the lentils until tender but not mushy before the rice joins them, and frying a separate batch of onions until deeply, almost aggressively browned and crisp, which get piled on top as both garnish and flavor bomb. Cumin is the dominant warm spice here, along with a little cinnamon, which is traditional in many Lebanese households even in a savory dish like this one. The lentils and rice cook together in the same pot once the lentils are partway done, absorbing the reserved onion-cooking oil for extra depth. Served with a side of plain yogurt or a simple cucumber salad, mujadara is often called a poor man's dish in Lebanon, but it's cooked and craved by every income level, precisely because the caramelized onions turn something so simple into something genuinely craveable.

Ingredients

Serves 4

• 1 cupbrown lentils(rinsed)
• 1 cuplong-grain white rice(rinsed)
• 4large onions(thinly sliced, divided)
• 0.75 cupneutral oil(for frying)
• 1 tspground cumin
• 0.5 tspground cinnamon
• 2.5 cupswater
• 1.5 tspfine sea salt(divided)
• 1cucumber(diced, for serving)
• 1 cupplain yogurt(for serving)

Instructions

1. 1

   Par-cook the lentils

   Simmer lentils in plenty of water for 15 minutes until just tender but still holding their shape, then drain.

2. 2

   Fry the crispy onions

   Heat oil in a skillet over medium heat. Fry half the sliced onions, stirring occasionally, for 15-18 minutes until deeply browned and crisp, then remove with a slotted spoon onto paper towels.

   Fry the onions in a single layer without crowding, or they steam instead of crisping.

3. 3

   Cook the remaining onions

   In the same flavored oil, cook the remaining onions over medium heat for 8-10 minutes until soft and golden but not crisp, then add cumin and cinnamon, stirring 30 seconds.

4. 4

   Combine and simmer

   Add the par-cooked lentils, rice, water and 1 teaspoon salt to the pot. Bring to a boil, then cover and reduce to a simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

5. 5

   Rest and fluff

   Remove from heat, let sit covered for 5 minutes, then fluff with a fork and season with remaining salt to taste.

6. 6

   Top and serve

   Spoon mujadara into bowls and pile generously with the crispy fried onions. Serve with diced cucumber and a bowl of plain yogurt on the side.

Variations

• •

  Bulgur mujadara: swap rice for coarse bulgur and reduce the simmering time to about 12 minutes.

• •

  Add a pinch of ground allspice along with the cumin and cinnamon for a warmer, more layered spice profile.

• •

  Serve cold or room temperature the next day, which many Lebanese households consider even better than fresh.

Storage

Refrigerate in an airtight container for up to 4 days; store crispy onions separately so they stay crunchy. Reheat gently with a splash of water and top with fresh or re-crisped onions.

Frequently Asked Questions