Lebanese Lentils and Rice (Mjaddara)
مجدرة MjaddaraSay it: muh-JAH-dah-rah
Mjaddara is a beloved Lebanese and Levantine comfort dish of brown lentils and rice gently simmered together until soft and fragrant with cumin. It is crowned with a generous pile of golden, crispy deep-fried onions that provide sweet contrast and irresistible crunch. Eaten year-round as an everyday vegetarian main or as part of a mezze spread, its humble ingredients deliver deep savory flavor and satisfying texture that has nourished families for generations.
Lebanese Lentils and Rice (Mjaddara)
مجدرة, Mjaddara
Pronounced muh-JAH-dah-rah
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the rinsed lentils in a large pot with the 4 cups (950 ml) of water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until the lentils begin to soften.
Add the rinsed rice, salt, cumin, black pepper, and olive oil to the pot. Stir gently, cover, and cook on low heat for 20–25 minutes until the rice and lentils are tender and the liquid is absorbed. If the mixture looks dry before it is done, add a splash of water.
While the lentils and rice cook, heat 2 inches (5 cm) of vegetable oil in a deep skillet or wok over medium-high heat to 350°F (175°C).
Separate the sliced onions into individual rings. Fry them in batches, stirring often, until they turn deep golden brown and crisp, 8–12 minutes per batch. Transfer to a paper-towel-lined plate and sprinkle lightly with salt.
When the rice and lentils are ready, taste and adjust seasoning. Spoon onto a serving platter and pile the crispy fried onions generously on top. Serve hot or at room temperature.
Regional variants
In some Levantine homes bulgur replaces the rice for a heartier, nuttier version called mujaddara with burghul. Modern cooks sometimes add a pinch of cinnamon or allspice for extra warmth.
Cook's notes
- For the crispiest onions, make sure they are completely dry before frying and avoid overcrowding the pan.
- If you prefer a softer texture, you can cook the onions in the olive oil with the rice instead of deep-frying them; the dish is still delicious though less traditional.
- Leftovers reheat beautifully; add a splash of water when warming to restore moisture.
Serve with
Lebanese salad (fattoush or tabbouleh), plain yogurt, and warm pita bread.
Make ahead and storage
Mjaddara tastes even better the next day. Refrigerate up to 4 days; reheat gently with a little water or serve at room temperature.
