This classic Arab dish features rice and lentils seasoned with cumin, coriander and cloves, and then topped with sweet caramelized onions. Plus:  Global Recipe Guide 

Kay Chun
November 2013

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Recipe Summary

total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, toast the pine nuts over moderate heat for about 5 minutes, stirring, until golden.

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  • 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.

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