MuJAddara with Oven-Crisped Onions

MuJAddara is one of those quietly brilliant dishes—humble ingredients, deeply satisfying results. Lentils, rice, onions, and warm spices come together into something far greater than the sum of their parts. Traditionally, the onions are deep-fried until shatteringly crisp, but this version takes a gentler, more kitchen-friendly approach: thinly sliced onions are pan-roasted, delivering that same savory sweetness and golden crunch without the mess or heaviness of deep frying.

This recipe is also designed with texture in mind. The lentils are par-cooked then added to basmati rice - both cook to the ideal texture, without turning too soft or the rice sticky. The result is a beautifully balanced mujaddara: earthy, aromatic, and comforting, with crisp-edged onions woven throughout. It’s a dish that feels both nourishing and deeply satisfying, equally at home as a weeknight staple or a centerpiece of a simple, elegant meal.

Tweaked from Jerusalem

QUANTITY AND INGREDIENTS

LENTILS

1 1/4 cups (250 g) green lentils (think batch-cooking)

2 bay leaves

1 clove garlic, lightly crushed

large pinch of sea salt

ONIONS

4 medium onions or 2 large (about 1 1/2 lb / 700 g before peeling), thinly sliced (use Mandoline slicer)

3 tbsp all-purpose flour (or gluten-free flour)

1/4-1/3 cup expeller pressed canola oil

sea salt

RICE

2 tsp cumin seeds

1 1/2 tbsp coriander seeds

1 cup (200 g) basmati rice, rinsed and drained

2 tbsp olive oil

1/2 tsp ground turmeric

1 1/2 tsp ground allspice

1 1/2 tsp ground cinnamon

1 tsp sugar

1 1/2 cups water, plus more as needed

Sea salt and freshly ground black pepper, to taste

SPECIAL EQUIPMENT

Mandoline slicer with safety guard

large rimmed sheet pan, lined with parchment or Silpat

small to medium saucepan (for parcooking lentils)

medium-sized saucepan

GET COOKING

1. Cook the lentils. Place the lentils in a small saucepan and cover with plenty of water. Add the bay leaves and crushed garlic. Bring to a boil, then reduce heat and cook for 10 minutes, until just tender but still holding their shape. Halfway through cooking, add a large pinch of sea salt. Drain, discard the bay leaves and garlic, and set aside.

2. Oven-crisp the onions. Preheat the oven to 425°F. Place the sliced onions on a large rimmed parchment-lined sheet pan. Sprinkle with the flour and 1 teaspoon salt, tossing well to coat. Drizzle generously with canola oil (about 1/4–1/3 cup), toss again, and spread evenly. Roast for 25–35 minutes, stirring every 8–10 minutes, until deeply golden and crisp at the edges. Sprinkle lightly with additional salt and set aside.

3. Start the rice in a clean pan. In a clean saucepan over medium heat, toast the cumin and coriander seeds for 1–2 minutes, until fragrant. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice in the oil and spices.

4. Add the cooked lentils and 1 1/2 cups water, adding a little more water as needed to ensure even cooking. Bring to a boil, then reduce heat to very low, cover, and simmer gently for 15 minutes, until the rice is tender and the liquid absorbed.

5. Rest. Remove from heat. Lift the lid briefly, cover the pan with a clean tea towel, then seal tightly with the lid. Let rest for 10 minutes.

6. Finish and serve. Gently fold half of the crisped onions into the rice and lentils using a fork.

7. Transfer to a shallow serving bowl and top with the remaining onions. Serve warm or at room temperature.

CULINARY TIPS

1. Par-cooking the lentils helps them hold their shape when finished with the rice, preventing a mushy texture.

2. Salting the lentils midway seasons them evenly without toughening the skins.

3. Oven-roasted onions deliver sweetness and crunch with less hands-on attention (compared to deep frying) and more consistent results in group settings.

4. Resting the rice under a towel allows steam to redistribute, improving texture and separation of grains.

5. If the rice looks dry before tender, add water a few tablespoons at a time rather than all at once.

NUTRITION NOTES

1. Lentils provide plant-based protein, fiber, iron, and folate, supporting satiety and stabilize blood sugar.

2. Canola oil offers a neutral flavor and a smoke point around 400–450°F well suited to sautéing, roasting, and shallow frying. Use expeller pressed canola oil (mechanical extraction), compared to conventional canola oil which is extracted using solvents (hexane) and then refined.

3. Combining lentils with basmati rice creates a complete amino acid profile without animal protein.

4. Warm spices such as cumin, coriander, turmeric, and cinnamon contribute polyphenols and anti-inflammatory compounds with minimal sodium.

5. This dish is naturally vegan and dairy-free, and can be made gluten-free by using chickpea flour or omitting the flour on the onions.