Mujaddara (Lentils and Brown Rice with Caramelized Onions)

A few weeks back I had a recipe fail making stuck-pot rice and lentils for the first time. Part of the instructions said the “rice should smell toasty but not burned and you might need to check on it once or twice if you’re making it for the first time.” Well my rice never really smelled toasty, and at the end, when the recipe said to turn the whole pan of rice and lentils out onto a platter, the bottom, which becomes the top, was completely charred. Plus, the lentils were undercooked.

I was crushed! This delicious-smelling meal I was so looking forward to was ruined. I pulled off the charred layer and salvaged what wasn’t burned. It tasted okay, but obviously not how it was supposed to, and the experience had me craving a good lentil and rice meal.

Then a few days ago I came across a recipe for Mujaddara, a Middle Eastern dish of lentils and rice with caramelized onions. It was a similar dish to my huge failure, but without the hard-to-get-right “stuck-pot” part. I had found my redemption recipe!

Once I found the first Mujaddara version, I looked for more and combined aspects of a couple of them. These instructions will work with regular green or brown lentils, but not red, puy (French green), or black beluga lentils. Make sure to use brown basmati rice; white won’t work here because cooking times are different.

The cumin, allspice, and bay leaves give this dish warmth and the somewhat crispy caramelized onions lend a really pleasant textural component and a subtle sweetness. A little cool creaminess from the yogurt and a nice kick from the harissa and you’ve got yourself the lentil and rice dish of your (okay, my) dreams. But you will love it too. Enjoy!

• Servings: 4-6
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Adapted from Milkstreet and Cookie & Kate

4 garlic cloves, smashed and peeled

3 bay leaves

1 tablespoon ground cumin

¼ teaspoon ground allspice

1 ¾ teaspoons fine sea salt, divided

Freshly ground black pepper

5 cups water

1 cup uncooked brown basmati rice, rinsed and drained

1 cup brown or green lentils, picked over for debris or pebbles, then rinsed and drained

¼ cup extra-virgin olive oil

2 large onions, peeled, halved, and thinly sliced

½ cup sliced scallions, light green and green parts only, divided

Plain Greek yogurt (whole or 2%), for serving (omit to keep this vegan)

Harissa or sriracha, for serving

Combine the garlic, bay leaves, cumin, allspice, 1 ½ teaspoons of the salt, and a generous amount of freshly ground black pepper in a large stockpot or Dutch oven. Add 5 cups of water and stir. Bring to a boil over medium-high heat.

When water comes to a boil, stir in the brown rice, lower heat to medium, cover and cook for 10 minutes. Make sure to keep water at a strong simmer. Stir in the lentils and return to a simmer. Cover, turn the heat down to medium-low, and cook until the liquid is absorbed and the rice and lentils are done, 20-25 minutes.

While rice and lentils are cooking, warm olive oil in a large skillet over medium-high heat until shimmering. Add the onions and cook, stirring only occasionally at the start then more frequently once browning begins at the edges of the pan, until the onions are deeply caramelized and crisped, 20-25 minutes; adjust the heat down if the onions brown too quickly.

Using a slotted spoon or fish spatula, transfer the onions to a paper towel–lined plate and spread evenly. Sprinkle with the remaining ¼ teaspoon salt and set aside; the onions will crisp as they cool.

When the lentils and rice are tender, remove the pot from the heat. Uncover and lay a tea towel across the top of the pan, then replace the lid and let stand for 10 minutes (this will absorb the steam).

Remove the stockpot lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about three quarters of the scallions and parsley, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Taste and adjust seasoning, if necessary.

Transfer the rice/lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining scallions and parsley. Serve hot or at room temperature. Top with yogurt and harissa. Makes 4-6 servings.