Mujaddara (Lentil & Rice Pilaf)
A comforting Saudi staple of brown lentils, rice and caramelised onions, seasoned with cumin and coriander for a hearty, meat‑free meal.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Rinse lentils and place them in a pot with 2 cups water and a pinch of salt; bring to a boil, then simmer 10 minutes, partially covered.
-
Step 2 of 5
Add the rice, remaining water, cumin, coriander, cinnamon and pepper; stir, cover and cook over low heat 15‑20 minutes until liquid is absorbed and grains are tender.
-
Step 3 of 5
Meanwhile, heat olive oil in a skillet over medium heat and add the sliced onions; cook, stirring occasionally, until they turn deep golden and sweet‑smelling, about 12‑15 minutes.
-
Step 4 of 5
When the lentil‑rice mixture is done, fluff with a fork and fold in half of the caramelised onions, reserving the rest for garnish.
-
Step 5 of 5
Transfer to a serving dish, sprinkle the remaining onions on top and finish with a drizzle of olive oil if desired.
Notes from the kitchen
If brown lentils are unavailable, use green lentils; they cook slightly faster, so reduce simmer time by 2‑3 minutes.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
