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Mujadara

Thursday’s dinner party was for eight, and four of them had never been to our house before, much less eaten there. I wanted to make something that was interesting yet not too challenging, as I did not know everyone’s fussiness level. I also wanted as much as possible to make things ahead or at least be well in process before people arrived so I would be free to spend time with people. I learned my lesson from the previous dinner party, when my timing was all catty whumpus.

When I plan a menu, it’s equal parts inspiration and perspiration. While on the one hand I am actively thinking about what meets everyone’s tastes/issues/restrictions as well as how easy it will be to make, I allow myself to be inspired by whatever catches my eye.

Two days before the party, we were watching Giada do a series of summer salads, one of which was a lentil-rice salad. Basically, the only thing that separated this salad from mujadara was caramelized onions, so I used it as the base.

When I first discovered mujadara, almost 20 years ago, I fell in love with it instantly. Initially, I pronounced it moo-zha-DAH-rah. Then, a few years ago, I heard it pronounced moo-ZHA-d’rah. But then my foodie friend Julie pronounced it the first way. I don’t know how it’s pronounced, honestly. All I care about now is that I do know how it’s made.

Mujadara is one of those deceptive dishes that fools you into thinking it’s an easy, one-dish meal. I mean, it’s just rice, lentils and onions. How hard could it be? Well, it’s not hard, but nor is it simple. You must cook each thing independently and mix them carefully in order to achieve the contrasting textures and flavors that make this a successful dish.

I served this as a side with Chicken Marbella, one of my favorite dishes. I used the recipe from Elise’s always fabulous Simply Recipes blog. My photos did not turn out as well as hers, so you’ll just have to trust me that mine looked almost as delicious as hers. I did not substantially change the recipe, so I won’t bother to post it myself.

This dish was a bit of a gamble — prunes, capers and olives are not everyone’s cup of tea. I didn’t really expect everyone to eat the prunes, yet surprisingly they all did. Perhaps the most remarkable thing about this recipe was that I was able to roast two entire chickens, sectioned, in a single pan, yet both the white and dark meat were tender and tasty. Oh, ok, I’ll indulge one photo:
Chickenmarbella1

It’s a "before" shot, but you can see where it’s headed.

Anyway, back to the mujadara. It’s a bit of a bear to make, but on the bright side you can make it well ahead. It keeps well, refrigerated, and can be served the next day at room temperature or lightly warmed.

Mujadara
For the lentils:
1 Tbsp extra-virgin olive oil
1 carrot, peeled and finely diced

1 small onion, finely chopped

2 garlic cloves, minced

1-1/4 c. dried green lentils

2-1/2 c. chicken or vegetable broth

For the rice:
2 c. chicken or vegetable broth

1 bay leaf

1 c. long-grain white rice

For the caramelized onions:
2 medium sweet onions, like Vidalia, Walla Walla or Maui, coarsely diced
1 Tbsp butter

For the final mujadara:
1/2 c. chopped fresh Italian parsley leaves

1 Tbsp chopped fresh thyme leaves

2 tsp finely grated lemon peel

juice of 1/2 lemon
drizzle of olive oil
1 tsp cumin
Salt and freshly ground black pepper

Heat
1 tablespoon of oil in a large saucepan. Add the carrot, onion, and
garlic and saute until the onion is translucent, about 5 minutes. Stir
in the lentils. Add 2 1/2 cups of broth and bring to a boil over high
heat. Decrease the heat to medium-low. Cover and simmer gently until
the lentils are just tender, about 15 minutes. Drain well. Transfer the
lentils to a large bowl.

Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil
in a medium saucepan over high heat. Add the rice and return the broth
to a simmer. Cover and simmer gently over low heat until the rice is
tender and the liquid is absorbed, about 20 minutes (do not stir the
rice as it cooks). Remove the saucepan from the heat and rest for about 5 minutes. Fluff the rice
with a large fork. 

Also meanwhile, melt the butter in a skillet over medium heat. Add onion and cook, stirring frequently, until the onion is dark brown. Be careful not to burn it! Remove from heat and let cool. 

In a large bowl, add the lentils, rice and caramelized onions. Add the
olives, parsley, thyme, and lemon peel and juice. Toss the mixture with the drizzle of oil to coat. Season, to taste, with salt and
pepper. Serve warm or at room temperature.

  • Dalia

    Sean, great to see you put up some middle eastern recipes. This is a pretty old post, but I’ve been avidly reading your site page by page for the past few hours (just stumbled by it from tastespotting).
    The correct way to pronounce it is mjuhd-ddarra.
    Accentuate the double d’s and roll the r, as if it were spanish.
    One of my favourite vegetarian Arabic dishes!

  • Thanks for the pronunciation lesson — problem solved!
    I love Middle Eastern food generally, and should put more stuff up. I really want to explore Persian cooking more, and have a special fondness for the food of Turkey and the Levant as well.

  • We love mujadara and made it earlier this year… here’s a link to ours!
    http://weheartfood.blogspot.com/2007/04/mujadara-with-chicken-skewers.html

  • Jun

    omg i love this stuff it tastes great! my boyfriend made it for the first time last christmas and we’ve had it every week since!yumyum

  • Here’s one more vote… one of our all time favorite foods, so nourishing and tasty at the same time. Here’s recipe and photo.

  • Trish

    Where do the olives go in the Mujadara recipe and how much? If it’s there, I can’t find the amount. Thanks, Trish
    ( In a large bowl, add the lentils, rice and caramelized onions. Add the olives, parsley, thyme, and lemon peel and juice.
    Read more: )

  • Oops! Typo — that was olive oil.

  • Reminds me of Egyptian Kosheree: mainly rice with lentils, plus, at least in Cairo, a little pasta and tomato sauce, topped with fried onions served with garlic/salt/lemon paste and a hot pounded fresh chilli sauce on the side – cheap street food, filling, noruishing and satsfying
    http://tiny.cc/egypt879
    http://tiny.cc/egypt2

  • Sounds good to me!

  • This is a very old post, but I think you’ve been pirated. The description here: http://www.ishopindian.com/ziyad-rice-lentil-pilaf-mujadara-ready-to-eat-pr-23909.html Is almost exactly the same as your description of mujadarra.
    I myself tried a much simpler incarnation (sautee onions, cook lentils half-way, add rice and more water, cook lentils and rice together, add onions, garnish with yogurt). Next time I make it I’ll try using broth and bay along with cumin, maybe a shot of lemon too, sounds good!

  • Hm, interesting … I would categorize this as light plagiarism. It’s sort of funny since it uses my language about cooking each ingredient separately, but it’s a ready-made food. I’m guessing they are not native English speakers. I’ll let this one slip. 🙂