Mujadera with Rice
Mujadera is a humble yet deeply satisfying Levantine one-pot dish that combines rice and brown lentils with caramelized onions, garlic, and warm spices. The lentils and rice cook together until tender and merged into a creamy pilaf, topped with crispy onions and fresh mint. It's naturally vegetarian, budget-friendly, and a staple across Lebanon, Palestine, Syria, and Jordan. Serve warm with a dollop of yogurt and a squeeze of lemon.
Steps
Before you start
- Rinse the rice and lentils separately under cold water until the water runs clear
- Measure all liquids and ingredients before you begin—the stovetop timing moves quickly
- Have a lid ready for the pot
Prepare the onions
- Separate 2 of the 3 sliced onions into a small skillet with 2 tablespoons (30 ml) of the olive oil.
- Set the remaining sliced onion aside.
- Cook the onions in the skillet over medium heat, stirring occasionally, for 12–15 minutes until deeply caramelized and golden brown.
- You want the edges to be crispy and the onions to smell sweet and toasted.
- Transfer the caramelized onions to a paper towel–lined plate and reserve for topping.
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Ready when: Onions are deeply golden brown and fragrant
Tip: Stir every 2–3 minutes so the onions brown evenly and don't burn. If they're cooking too fast, lower the heat slightly.
Toast spices and raw onions
- In your large pot, heat the remaining olive oil (about 6 tablespoons / 90 ml) over medium heat.
- Add the reserved raw sliced onion and cook for 2–3 minutes, stirring often, until it softens slightly.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the cumin and coriander and toast for 30 seconds, until the spices smell warm and aromatic.
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Ready when: Spices are fragrant; garlic is golden but not brown
Tip: Do not let the garlic or spices scorch—burnt spices will taste bitter and ruin the dish.
Add lentils and rice
- Pour the rinsed lentils and rinsed rice into the pot, stirring constantly for 1–2 minutes.
- This brief toasting helps keep the grains separate and adds depth to the flavor.
- The rice and lentils should be evenly coated in the oil and spices.
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Ready when: Rice and lentils are coated and smell nutty
Tip: Constant stirring prevents the rice and lentils from sticking to the bottom of the pot.
Add broth and bring to a boil
- Pour in the broth (3.5 cups / 840 ml) and bring the mixture to a boil over medium-high heat, stirring occasionally.
- The liquid should come to a rolling boil within 3–4 minutes.
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Ready when: Mixture is at a rolling boil
Tip: Watch the pot carefully so it doesn't boil over the sides.
Season and reduce heat
- Taste the broth and add sea salt and freshly ground black pepper to your preference.
- Stir well.
- Reduce the heat to low, cover the pot with a lid, and let it simmer gently.
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Ready when: Steam forms under the lid
Tip: Taste the broth before fully covering so you can adjust seasoning; it's hard to do after.
Simmer until tender
- Keep the pot covered and simmer over low heat for 20–25 minutes.
- The lentils should be completely tender, the rice grains should be soft and cooked through, and most of the liquid should be absorbed.
- At the 15-minute mark, lift the lid and stir the mixture gently to prevent sticking on the bottom.
- If the mixture looks too wet, leave the lid off for the last few minutes to allow excess steam to escape.
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Ready when: Lentils and rice are tender; liquid is mostly absorbed (a tiny bit of moisture is okay)
Tip: If the bottom starts to stick or brown before the rice is tender, add 2–3 tablespoons of water and stir gently.
Rest the pilaf
- Remove the pot from the heat, cover it again, and let it rest for 10 minutes.
- This allows the rice and lentils to finish absorbing any remaining liquid and firm up slightly so they're easier to fluff.
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Ready when: Pot is steaming gently under the lid
Tip: Do not skip this resting time—it makes a big difference in texture.
Fluff and serve
- Remove the lid and fluff the pilaf gently with a fork or wooden spoon, breaking up any clumps and mixing the rice and lentils together.
- Transfer to a serving platter or individual bowls.
- Top generously with the reserved caramelized onions and sprinkle the fresh chopped mint over the top.
- Serve warm with a dollop of plain yogurt and lemon wedges on the side for squeezing.
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Tip: The mint should be bright and fresh—add it just before serving so it doesn't wilt or discolor.
Good to know
Tips
- Do not wash the rice after it has been cooked; this removes the starch that helps bind the pilaf together.
- If your stovetop runs hot, keep the heat as low as possible during the simmering stage to prevent burning on the bottom. Mujadera is forgiving and will cook at almost any gentle simmer.
- For extra crispy onions, fry them in a separate skillet instead of caramelizing—slice them into rings, separate them, and fry in 350°F (175°C) oil in batches for 1–2 minutes per batch until golden and crisp. Drain on paper towels.
- Mujadera is excellent cold or at room temperature as a salad-like side dish. Drizzle with lemon juice and olive oil after chilling for 1–2 hours.
Make ahead
Mujadera can be made up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently on the stovetop over medium-low heat with a splash of broth or water (1–2 tablespoons per serving), stirring occasionally, for 5–8 minutes until warmed through. The caramelized onions and fresh mint are best added just before serving, but they can be prepared separately and stored in airtight containers in the refrigerator for up to 2 days.
Storage & reheating
Room temperature: Cover and keep at room temperature for up to 2 hours. Refrigerator: Cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth. Freezer: Cool completely, transfer to a freezer-safe container or bag (remove excess air), and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth over medium-low heat for 5–10 minutes, or microwave covered at 50% power for 2–3 minutes per portion, stirring halfway through.
Substitutions
- brown lentils → green (French) lentils. Green lentils hold their shape well and have a slightly earthier flavor. Cook time remains the same (20–25 minutes).
- long-grain white rice → short-grain white rice or medium-grain rice. These varieties will absorb the liquid more readily and create a slightly creamier texture. Start checking for doneness at 18 minutes.
- vegetable or chicken broth → chicken broth or water mixed with 1 teaspoon of salt per cup. Chicken broth adds savory depth. Water will yield a milder, more neutral flavor.
- fresh mint leaves → fresh cilantro or flat-leaf parsley. Both herbs provide a fresh finish, though cilantro is more assertive and parsley is milder than mint.
