Middle Eastern Mujadara
By Ksenia Prints · immigrantstable.com
1 hr 30 min4
A Levantine rice and lentil pilaf spiced with cumin and cinnamon, topped with deeply caramelized onions.
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| 1 tablespoon oil (for spices & onion) | Toast cumin, coriander, cinnamon, garlic & chili in oil | Add onion, sauté until golden, 10 min | Add lentils, salt & water, simmer 20-30 min | Add rice, salt & water, boil then simmer 25 min | Fluff rice, cover, rest 10 min | Combine rice & lentils, top with onions & herbs |
| 1 tablespoon cumin (ground) | ||||||
| 1 tablespoon coriander (ground) | ||||||
| 1 teaspoon cinnamon (ground) | ||||||
| 1/2 teaspoon chili powder (optional) | ||||||
| 2 garlic cloves, minced | ||||||
| 1 onion, chopped finely | ||||||
| 200 g brown or green lentils | ||||||
| 1 teaspoon salt (for lentils) | ||||||
| 300 g rice | ||||||
| 1 teaspoon salt (or more, to taste, for rice) | ||||||
| 2 tablespoons oil (for fried onion) | Fry sliced onion until caramelized | |||||
| 1 onion, sliced into half-moons (optional but highly recommended) | ||||||
| 1/2 bunch cilantro or parsley, chopped (for serving) | Chop cilantro or parsley | |||||
| Lemon wedges (for serving) | ||||||
| Labaneh or Greek yogurt (optional, for serving) |
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