Mujaddara (مجدرة) — Lebanese Lentil and Rice Pilaf with Crispy Onions

• 250 gBrown lentils, rinsed
• 200 gBasmati rice, rinsed and drained (White basmati for a classic fluffy texture)
• 1250 mlWater (Plus extra for soaking/rinsing)
• 10 gFine sea salt (About 2 tsp)
• 2 tspGround cumin
• 1 tspGround black pepper
• 45 mlExtra-virgin olive oil (3 tbsp, for richness and aroma)
• 800 gYellow onions, thinly sliced (About 4 large onions)
• 30 gAll-purpose flour (Light coating helps crisping)
• 300 mlNeutral frying oil (sunflower or canola) (For shallow-frying; oil depth should be 1–2 cm)

Instructions

1. 1

   Rinse the lentils under cold water until the water runs mostly clear, then drain well. In a medium pot, combine lentils with 1250 ml water and bring to a boil over high heat, then reduce to a steady simmer and cook for 18 minutes so they are tender but not falling apart.

2. 2

   While the lentils simmer, rinse the basmati rice until the water is clear and drain thoroughly. Let the rice sit in a fine sieve for at least 10 minutes; this reduces surface starch and helps the grains stay separate in the finished mujaddara.

3. 3

   When the lentils have simmered 18 minutes, stir in the drained rice, 10 g salt, cumin, and black pepper. Bring the pot back to a gentle boil, then immediately reduce to low, cover tightly, and cook for 17 minutes until the rice is tender and the water is absorbed.

4. 4

   Turn off the heat and keep the pot covered for 10 minutes to steam and finish the grains. After resting, drizzle in 45 ml extra-virgin olive oil and fluff gently with a fork, lifting from the bottom to avoid mashing the lentils.

5. 5

   Prepare the onions while the rice-lentil mixture cooks and rests. Toss the sliced onions with 30 g flour and 3 g salt until lightly coated; the coating should look dusty rather than wet, which helps the onions fry up crisp instead of steaming.

6. 6

   Heat 300 ml neutral oil in a wide skillet over medium-high heat until it reaches about 175°C; if you do not have a thermometer, a small onion strand should sizzle vigorously on contact. Fry the onions in 2–3 batches for 10–14 minutes per batch, stirring often, until deep golden-brown with some darker edges, then transfer to a paper-towel-lined tray to drain and crisp further.

7. 7

   Taste the mujaddara and adjust seasoning by mixing in an additional 1 g salt if needed, then mound it onto a serving platter. Top generously with the crispy onions, serving immediately while the onions are crunchy, or let it cool to room temperature for a more traditional mezze-style presentation.