Name: Mujaddara (Lentils and Rice) (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 cup Brown or green lentils; 2 cups Water; 1 cup Long-grain rice; 1 teaspoon Salt; 1/2 teaspoon Cumin; 2 large Yellow onions-thinly sliced; 4 tbsp Olive oil; 1/4 teaspoon Salt; 2 tbsp Chopped parsley

Recipe tier

¼ cup Black beluga lentils
¾ cup Chicken broth
¼ cup High-quality basmati rice
¼ pinch Saffron threads
¼ teaspoon Sea salt
⅛ teaspoon Ras el hanout
1 large Red onions
1 tbsp Olive oil
¾ tbsp Date syrup
¼ tbsp Tamarind paste
1 pinch teaspoon Smoked paprika
1 pinch teaspoon Salt
¾ tbsp Toasted pine nuts
¾ tbsp Chopped mint

Equipment

Medium saucepan
Large skillet

Instructions

🎙️ Cook with voice coach

1. Rinse lentils and rice separately.
2. Steep saffron in 1/4 cup warm water for 15 minutes.
3. Combine lentils, rice, chicken broth, saffron infusion (with threads), 1 tsp sea salt, and 1/2 tsp Ras el hanout in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender and liquid is absorbed. Fluff with a fork.
4. Concurrently, prepare the Date-Tamarind Glazed Onions. Heat 3 tbsp olive oil in a large skillet over medium heat. Add sliced red onions and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until softened and translucent. Stir in 2 tbsp date syrup, 1 tbsp tamarind paste, and 1/4 tsp smoked paprika. Continue cooking, stirring frequently, for 5-10 minutes until deeply caramelized and glazed.
5. Serve the Lentils & Rice topped with the Date-Tamarind Glazed Onions and garnished with 2 tbsp toasted pine nuts and 2 tbsp chopped mint.

Nutrition per serving

Calories 450