Mujadara bi Ruz: Lentil, Rice, and Caramelized Onion Pilaf
Mujadara
1 1/2 cups basmati rice, rinsed
1 1/2 cups whole brown lentils, rinsed
5-6 cups boiling water, plus extra warm water for soaking the rice
2 1/2 teaspoons fine sea salt, divided
2 teaspoons ground cumin, divided
3/4 teaspoon ground allspice, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 large yellow onions
1/2 cup extra virgin olive oil
Crispy Onion Topping (optional)
1 1/2 large yellow onions
3-4 tablespoons cornstarch
Vegetable oil for frying, about 2 cups
Instructions
Make the Mujadara:
- Soak the rinsed rice in warm water for 15 minutes.
- Rinse lentils and set aside.
- Bring 5-6 cups of water to a boil. Add the lentils, stir, cover, and cook over medium heat for 8-12 minutes or until lentils are cooked but still have a tiny bite to them.
- Add 2 teaspoons salt, 1 teaspoon cumin, 1/2 teaspoon allspice, black pepper, cinnamon, and cloves.
- Drain the soaked rice and add to the lentils and spices. Bring mixture to a boil, cover, and cook on medium heat for 2 minutes, then reduce the heat to simmer and cook until water has all evaporated about 20-25 minutes.
- While lentils and rice are cooking, dice 1 1/2 large onions, about 2 cups.
- Using a skillet, slightly heat olive oil, add the diced onions and sauté on medium heat, making sure to stir it regularly until onions start to caramelize, about 10 minutes. Mix in the rest of the salt (1/2 teaspoon), cumin (1 teaspoon) and allspice (1/4 teaspoon).
Make the crispy onions:
- Cut the onions in half and thinly slice. Place onion slices in a mixing bowl.
- Sprinkle the sliced onions with cornstarch and toss to combine.
- Using a small deep skillet, heat the vegetable oil, to avoid overflow of the oil, move the skillet away from heat and gently add the onions in batches. Place the skillet back on heat and fry the onions on medium heat until crispy, about 4-5 minutes. Remove the crispy onions with a slotted spoon and place on paper towels to dry.
Serve the Mujadara:
- Serve Mujadara slightly warm or at room temperature topped with crispy onions.
- Best when eaten with plain yogurt and simple salad.