Mujaddara
Spiced rice and brown lentils cook together under a blanket of slow-browned onions for a hearty, fragrant pot of comfort.
Prep 10 min · Cook 1 hr 35 min · Total 1 hr 55 min · Makes 4 servings
Ingredients
- 2 Tbsp olive oil
- 4 yellow onions
- 1 tsp cumin
- 1 tsp allspice
- 1/4 tsp ground cloves
- 2.5 cups vegetable broth
- 1 cup long grain white rice, or jasmine
- 1 cup brown lentils
Directions
- Slice the onions thin, then place them in a large pot with the olive oil. Set the heat to low and cook, stirring often, for one hour, until the onions are dark golden, jammy, and caramelized. Lift out half of the onions and reserve them for finishing the pilaf later.
- Stir the cumin, allspice, and cloves into the onions still in the pot. Cook for about one minute, just long enough for the spices to warm and smell toasty. Pour in the vegetable broth, then scrape and stir so the browned bits on the bottom loosen into the liquid.
- Add the rice and lentils to the pot. Put the lid on, raise the heat to high, and bring everything to a boil. Once it is fully boiling, reduce the heat to low and simmer for 30 minutes. When the 30 minutes are up, turn off the heat and leave the pot covered for 10 minutes. Take off the lid, fluff the pilaf with a spoon or fork, and scatter the reserved caramelized onions over the top. Serve warm.