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Fatima Sadal
A healthy and wholesome rice and lentil specialty from the Levant
Cuisine Levant, Middle Eastern


  • 3 large onions thinly sliced
  • 1/3 cup olive oil extra virgin
  • 1 cup brown lentils soaked in water for 1 hr
  • 1 cup long grain rice preferably Basmati
  • 1 Tbsp cumin toasted
  • 2 1/2 tsp salt
  • 1/2 tsp cinnamon optional


  • Take olive oil in a large frying pan and fry the onions on medium heat until golden brown from all sides. Take out 2/3 of the onions and put aside for garnishing. Leave the rest in the pan along with the oil.
  • Take a large cooking pot, add the pre-soaked lentils and just enough boiling water to cover them. Cover and allow to cook on medium until al-dente.
  • Add rice, cumin and salt to the lentils. Mix and add the caramalized onions from the pan along with the oil.
  • Cover the rice and lentils with boiling water.
  • Bring to a boil, cover and reduce the heat to medium and allow to cook for 15 min. or until the rice has absorbed all the liquid. Add cinnamon, if desired.
  • Turn off the heat and wait for another 10 min. Don´t open the lid at this stage!
  • Transfer Mujaddarah in to a serving platter and place the reserved fried onions on top.


  • Be patient while frying the onions. It will take a while but is very important for the taste.
  • The amount of water for cooking depends on how long you´ve soaked the lentils. 
  • Don´t add salt in raw lentils, it will prolong the cooking time.
  • Make sure you take a large, wide cooking pot. It helps the rice retain its shape.