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Syrian Lentil and Rice with Caramelized Onions
Mujaddara Safra
A comforting and flavorful dish of lentils and rice, slow-cooked to perfection and topped with deeply caramelized onions. This is a staple in Syrian cuisine, known for its simplicity and wholesome taste.
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- 1 cup Brown or green lentils(rinsed)
- 1 cup Long-grain rice(rinsed)
- 3 large Onions(thinly sliced)
- 1/4 cup Olive oil(plus more for onions)
- 3 cups Vegetable broth or water
- 1 tsp Cumin
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(or to taste)
- 1/4 cup Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and golden brown. This can take 20-30 minutes. Set aside about half of the caramelized onions for garnish.
- 2
In the same pot (add more olive oil if needed), add the remaining caramelized onions and sauté for another minute.
- 3
Add the rinsed lentils and rice to the pot. Stir to combine with the onions and toast for about 1 minute.
- 4
Pour in the vegetable broth or water. Add the cumin, salt, and pepper. Bring to a boil.
- 5
Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and both the lentils and rice are tender.
- 6
Let the mujaddara rest, covered, for 5-10 minutes off the heat. Fluff with a fork.
- 7
Serve the mujaddara hot, topped with the reserved caramelized onions and chopped fresh parsley.
ð¡ ããã®ã³ã
- âCaramelizing the onions slowly is key to developing deep flavor. Don't rush this step.
- âFor a richer flavor, you can use chicken broth instead of vegetable broth.
- âMujaddara is often served with a side of plain yogurt or a simple cucumber and tomato salad.
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- Add a pinch of sumac for a tangy flavor.
- Incorporate a bay leaf while simmering for added aroma.