Authentic Levantine Mujadara

• •1 cup brown or green lentils, rinsed and picked over
• •4 cup water
• •1 cup long-grain white rice (such as basmati), rinsed until clear and drained
• •0.5 cup extra virgin olive oil
• •3 large yellow onions, thinly sliced into half-moons
• •1 teaspoon ground cumin
• •0.5 teaspoon ground coriander
• •0.3 teaspoon ground cinnamon
• •1.5 teaspoon fine sea salt
• •0.5 teaspoon freshly cracked black pepper
• •2 tablespoon fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   Place the rinsed lentils and 4 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then lower heat to medium-low and simmer uncovered for 15 to 18 minutes, until the lentils are tender but still hold their shape with a slight bite.

2. 2

   Drain the cooked lentils over a bowl, reserving 2 cups of the warm lentil cooking broth (add warm water if needed to reach 2 cups). Set both the lentils and broth aside.

3. 3

   In a large, heavy-bottomed Dutch oven or pot, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for 25 to 30 minutes until they turn a deep, dark golden-brown and sweet. Watch carefully during the last 10 minutes to prevent burning.

4. 4

   Using a slotted spoon, transfer approximately half of the deeply browned onions onto a paper towel-lined plate to drain and crisp up; set these aside for garnishing.

5. 5

   To the remaining onions and oil in the pot, add the ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Stir continuously for 30 to 45 seconds until the spices bloom and become fragrant.

6. 6

   Add the drained rice and par-cooked lentils to the pot. Stir gently for 1 to 2 minutes to coat each grain of rice with the spiced, onion-infused olive oil.

7. 7

   Pour in the reserved 2 cups of lentil cooking broth. Stir once gently to distribute, then bring the mixture to a rolling boil over medium-high heat.

8. 8

   Cover tightly with a heavy lid, reduce heat to the lowest setting, and simmer undisturbed for 18 to 20 minutes, until the rice is cooked through and all liquid is absorbed.

9. 9

   Remove the pot from the heat. Place a clean kitchen towel between the pot and the lid, and let it rest covered for 10 minutes to absorb excess moisture and allow the grains to separate.

10. 10

    Fluff the mujadara gently with a fork, spoon onto a wide serving platter, and crown generously with the reserved crispy caramelized onions and chopped fresh parsley.

Chef's Tips

• 💡Do not rush the onions: reaching a deep mahogany color without scorching is the secret to authentic Mujadara flavor and natural coloration.
• 💡Use whole brown or green lentils; avoid red or yellow split lentils as they disintegrate into a purée during cooking.
• 💡Using the reserved lentil broth instead of plain water dyes the rice an earthy golden-brown and infuses the whole dish with rich flavor.
• 💡Serve warm or at room temperature accompanied by cold cucumber-mint yogurt (khiyar bi-laban) or a crisp Levantine chopped salad with lemon and sumac.