Mdardara (مجدّرة) — Lebanese Lentil-Rice with Deep Caramelized Onions

• 250 gBrown lentils, rinsed (Do not use red lentils; they will break down too much.)
• 200 gBasmati rice, rinsed (Soak 15 minutes, then drain for more even cooking.)
• 1200 mlWater (Plus extra for rinsing.)
• 700 gYellow onions, thinly sliced (About 4 large onions; slice evenly for consistent browning.)
• 90 mlExtra-virgin olive oil (Reserve 15 ml to finish the dish.)
• 10 gFine sea salt (Adjusting later is harder once the rice is cooked, so measure carefully.)
• 2 tspGround cumin (Classic Lebanese seasoning for mdardara.)
• 1 tspGround black pepper
• 1 leafBay leaf (Optional but adds gentle depth.)
• 6 wedgeLemon wedges (One wedge per serving.)

Instructions

1. 1

   Rinse the lentils under cold water until the water runs mostly clear, then drain well. Rinse the rice, soak it in cold water for 15 minutes, and drain; this helps the grains stay separate and cook evenly.

2. 2

   Add the lentils and 1200 ml water to a medium pot and bring to a boil over high heat. Reduce to a steady simmer and cook for 18 minutes; the lentils should be partially tender but not fully cooked, because they will finish with the rice.

3. 3

   While the lentils simmer, caramelize the onions: heat 75 ml olive oil in a wide skillet over medium-high heat until shimmering. Add the sliced onions and cook for 10 minutes, stirring every 1–2 minutes; they will soften and start to take on color.

4. 4

   Lower the heat to medium and continue cooking the onions for 18–25 minutes, stirring frequently and scraping the browned bits from the pan. Aim for deep golden-brown to chestnut color without burning; if they darken too fast, reduce the heat and add 15 ml water to slow the browning.

5. 5

   When the lentils have simmered 18 minutes, stir in the drained rice, salt, cumin, black pepper, and bay leaf. Bring back to a gentle boil for 1 minute, then reduce heat to low, cover tightly, and cook for 18 minutes until the rice is tender and the water is absorbed.

6. 6

   Turn off the heat and rest the pot, covered, for 10 minutes to let steam finish the grains and set the texture. Remove the bay leaf, then fluff gently with a fork, lifting from the bottom to avoid mashing the lentils.

7. 7

   Fold in half of the caramelized onions for a deeper onion flavor throughout the dish. Transfer to a serving platter and pile the remaining onions on top, then drizzle the reserved 15 ml olive oil over the onions for shine and richness.

8. 8

   Serve mdardara warm or at room temperature with lemon wedges for squeezing at the table. The acidity brightens the lentils and balances the sweetness of the onions, which is the classic Lebanese contrast.