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Cozy Palestinian Mujaddara Recipe with Crispy Fried Onions Easy and Perfect

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A warm, simple, and comforting Palestinian mujaddara dish made with brown lentils and basmati rice, topped with crispy fried onions that add a crunchy, caramelized contrast.

Ingredients

Scale
  • 1 cup (200g) brown or green lentils
  • 1 cup (185g) long-grain basmati rice
  • 2–3 large yellow onions, thinly sliced
  • 1/4 cup (60ml) olive oil
  • 3 cups (720ml) water or vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp salt (to taste)
  • 1/2 tsp freshly ground black pepper
  • Optional: fresh parsley for garnish

Instructions

  1. Rinse and sort lentils and rice: Place 1 cup (200g) of brown lentils in a colander, rinse under cold water, and pick out any debris. Do the same with 1 cup (185g) of basmati rice. Set aside.
  2. Cook the lentils: In a large pot, add lentils and 2 1/2 cups (600ml) of water or broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 15 minutes until lentils are tender but not mushy. Drain any excess liquid if needed.
  3. Cook the rice with spices: Add the rinsed rice, 1/2 cup (120ml) water or broth, cumin, coriander, salt, and pepper to the pot with the lentils. Stir gently, bring back to a simmer, cover, and cook on low heat for 15-20 minutes until rice is fluffy and liquid has absorbed.
  4. Prepare the crispy fried onions: While the rice and lentils cook, heat 1/4 cup (60ml) olive oil in a large skillet over medium heat. Add the thinly sliced onions gradually, stirring frequently to prevent burning. Cook for about 15-20 minutes until golden brown and crispy.
  5. Drain and dry the onions: Transfer the onions to a plate lined with paper towels to soak up excess oil.
  6. Combine and serve: Fluff the mujaddara with a fork, taste, and adjust seasoning if needed. Serve topped generously with crispy fried onions and sprinkle fresh parsley if desired. Optionally, add a squeeze of lemon juice.

Notes

Slice onions thin and evenly for best crispiness. Fry onions in batches to avoid steaming. Keep lid on pot while cooking rice and lentils to trap steam. Leftover mujaddara stores well for up to 4 days in the fridge. Re-crisp onions in a dry pan before serving leftovers.

Nutrition

Keywords: mujaddara, Palestinian recipe, lentils and rice, crispy fried onions, comfort food, vegan, gluten-free

Find it online: https://crispcraving.com/cozy-palestinian-mujaddara-recipe-with-crispy-fried-onions-easy-and-perfect/