- 1/4 cup pine nuts
- 3/4 cup green lentils (4 1/2 ounces)
- 1/4 cup extra-virgin olive oil
- 2 large red onions—1/2 onion finely chopped, the rest thinly sliced
- 1 cup long-grain rice
- 1/2 cup bulgur wheat
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon ground coriander
- 3 whole cloves
- 2 tablespoons chopped flat-leaf parsley
- 1 1/2 tablespoons fresh lemon juice
- Kosher salt
- Fresh ground pepper
How to make this recipe
In a small skillet, toast the pine nuts over moderate heat for about 5 minutes, stirring, until golden.
In a medium pot of salted boiling water, cook the lentils until tender, about 15 minutes. Drain and rinse under cool water. Drain well.
Meanwhile, in a large saucepan, heat 2 tablespoons of the olive oil. Add the chopped onion and cook over moderately high heat, stirring, until softened and lightly golden, about 2 minutes. Stir in the rice, bulgur, cumin, coriander and cloves. Add 1 3/4 cups of water and bring to a boil. Cover and cook over low heat until the rice and bulgur are tender and the water is absorbed, about 15 minutes.
Remove from the heat and top the rice with the lentils. Cover and let stand for 10 minutes.
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil. Add the sliced onions and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes.
Fluff the rice with a fork; discard the cloves. Stir in the parsley and lemon juice and season with salt and pepper. Transfer the mujaddara to a platter, top with the sliced onions and toasted pine nuts and serve.