- 1 cup Dry green or brown lentils rinsed
- 2 cups White rice Basmati, rinsed and drained
- 2 large Onions halved and thinly sliced
- 1 Garlic clove minced
- 3 cups Boiling water or the lentil cooking liquid for extra flavor
- 1/4 cup Extra virgin olive oil divided
- 1/2 cup Fresh parsley chopped (plus more for garnish)
- Spices: 1 tsp Cumin 1/2 tsp Turmeric, 1 tsp Salt, 1/2 tsp Black pepper, a pinch of Cinnamon.
Par-boil the Lentils: Place the rinsed lentils in a small pot with plenty of water. Bring to a boil and cook for 15–20 minutes until they are "al-dente" (tender but still have a slight bite). Drain and set aside. Tip: Save the dark cooking water to use later for a deeper color! The Signature Crispy Onions: In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Fry half of the sliced onions, stirring occasionally, until they are deep golden brown and crispy. Transfer to a paper towel-lined plate and set aside for the topping. Sauté the Base: In a large pot (or sauté pan), heat the remaining olive oil. Sauté the second half of the onions until golden and translucent. Add the minced garlic and cook for another minute until fragrant. Toast the Rice & Spices: Add the rinsed rice, the par-boiled lentils, and all the spices (cumin, turmeric, salt, pepper, and cinnamon) to the pot. Stir well for 2 minutes to coat every grain of rice in the oil and aromatic spices. Simmer: Pour in 3 cups of boiling water (or the reserved lentil water). Bring to a boil, then immediately reduce the heat to the lowest setting. Cover tightly with a lid. The Steam & Rest: Cook for 20 minutes. Turn off the heat and keep the lid closed for an additional 10 minutes. This "resting time" is crucial for perfectly fluffy, "one-by-one" rice. The Fresh Finish: Fluff the rice gently with a fork. Fold in half of the chopped parsley. Serve: Transfer the Mujadara to a serving platter. Top generously with the crispy caramelized onions and the remaining fresh parsley.
