Mujaddara (Lentils and Rice with Crispy Onions)

Ingredients

• •1 cup green or brown lentils, rinsed
• •3/4 cup long-grain white rice
• •3 large yellow onions, thinly sliced
• •1/3 cup olive oil
• •1 1/2 tsp ground cumin
• •1/2 tsp allspice
• •1/4 tsp cinnamon
• •1 tsp salt
• •3 cups water
• •1 cup plain yogurt, for serving
• •2 tbsp fresh flat-leaf parsley, chopped

Directions

1. 1Heat olive oil in a large heavy-bottomed pot over medium heat, add sliced onions, and cook for 30–35 minutes, stirring every few minutes, until deeply golden brown and caramelized.
2. 2Remove two-thirds of the caramelized onions and set aside for topping.
3. 3Add cumin, allspice, and cinnamon to the onions remaining in the pot and stir for 30 seconds.
4. 4Add rinsed lentils and water, bring to a boil, then reduce heat and simmer for 15 minutes until lentils are partially tender.
5. 5Stir in rice and salt, cover tightly, and cook on low heat for 18 minutes until rice is cooked and liquid is absorbed.
6. 6Remove from heat and let steam, covered, for 5 minutes.
7. 7Fluff gently with a fork and pile the reserved caramelized onions on top.
8. 8Serve with a dollop of yogurt and a sprinkle of fresh parsley.

💡 Don't rush the onions — the long caramelization is what makes this dish. If you want them extra crispy for texture, fry the reserved portion in a splash more oil over high heat for the last 5 minutes.

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