HOW TO MAKE MUJADARA – ARABIAN RICE AND LENTILS DISH
Mujadara is one of the most famous dishes in the Arab kitchen. The first Mujadara recipe appeared in a cooking book by El-Bagdai in 1226.
What is the meaning of the word Mujadara?
The meaning of the word Mujadara in Arabic is not appetizing. It means the scars of smallpox or acne since the lentils in the rice remind of the scars.
Even though the name might not be appetizing, Mujadara is very tasty. The combination of rice, lentils, caramelized onion, and spices creates a harmonic dish larger than the sum of its ingredients.
Mujadara - One dish many versions
Since the mujadara is very common in the Arab world, you can find different versions of the mujadara in each region.
Some versions use burghul instead of rice. Some versions use black lentils instead of green lentils, and some versions serve the mujadara with yogurt.
One dish many versions.
To separate or not to separate?
There are two methods to cook the mujadara: cook the rice and lentils together or separately.
I like to cook rice and lentils separately. It gives me better control over the cooking process.
Mujadara without caramelized onion is like French fries without salt
Mujadara without caramelized onion is like French fries without salt. It just doesn’t work.
All you need for a perfectly caramelized onion is patience.
Cook the onion over low heat and take your time. Do not try to rush the process with high heat. Using high heat will cause the onion to burn. Be patient. The caramelization time is when you need to cook the rice and the lentils, so take your time.
How to make mujadara - Arab rice and lentils dish
How to make mujadara - Arab rice and lentils dish
Ingredients
Ingrediants for the rice:
- 2 cups Persian rice
- 3 cups Boiling water
- 2 tbsp Kanola oil
- 1 tbsp Salt
Ingredients for the lentils:
- 2 cups Green lentils
- Water to cover the lentils
Ingredients for the carmelized onions:
- 4 Medium Onions
- 4 - 5 tbsp Canola oil
Ingredients for the Mujadara
- Cummin to taste
- salt and black pepper to taste
Instructions
Carmelizing the onions:
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Peel the onions and cut them in half from top to bottom.
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Place the halved onion on the side and cut into thin stripes
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Heat the oil in a pan.
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Carmelize the onions over low heat until well browned but not burned. Don't rush the procces it will take around 25 - 30 minutes.
Making the rice:
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Prepare the rice igridiants.
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Heat the oil in a pot.
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Add the rice and stir fry it for two minutes on high heat. Be careful not to burn it.
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Add the boiling water. Be careful, and the water may bubble and splash! When the bubbling calms down, give the rice a good stir.
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Add the salt and stir well. If there are some clamps of rice, break them with the spoon.
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Cover the pot with a lid.
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Transfer the pot to the lowest heat on the stove.
Cook the rice for 15 minutes. After 7 minutes of cooking, give the rice a good stir.
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After 15 minutes, check the rice. If it's still a bit hard, give it an additional 2 minutes of cooking and recheck.
If the rice feels soft, even if it is not cooked completly , close the heat and let the rice stand for 5 - 10 minutes. the steam in the pot will finish the cooking procces. keep the lid closed.
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After the rice had rested, fluff it with a fork.
Cooking the Lentils:
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Sort the lentils and wash them under running water. Strain the lentils and place them in a pot.
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Add water to the pot until they cover the lentils plus 2 centimiters.
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Being the water to boil and reduce the heat to low. Cover the pot with a lid.
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Cook the lentils for 20 - 25 minutes until the lentils are soft but not mushy. If the pot runs out of water before the lentils are soft add a little boiling water and keep cooking until soft.
Making the Mujadara
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Place the rice in a large bowl or a pot.
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Strain the lentils from any access water and add them to the bowl.
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Add the carmelized onions.
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Season with cumin and grounded black pepper and mix well.
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Taste and fix seasoning.
