Things to know about Mujaddara Recipe
Mujaddara has its root in ancient Arabic Cuisine. Many variations of this dish are present all over Arab and even Asia. Most people think the Iraqi version is adapted from Lebanese Cuisine but actually, the first recipe for lentils and rice was found in ancient Baghdadi cookbooks; in the capital of Iraq. It is a very simple, easy-to-cook recipe. All the ingredients are readily available in the local market. It qualifies for a delicious lunch easily. The specialty in this dish is deep brown onion, cooked on a very low heat to retain sweetness and great aroma. It’s a cheap but nutritious dish, especially a favorite among vegans.
Savory Iraqi Traditional Rice lentil Pilaf. Authentic Recipe of Mujaddara.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- ¾ cup Long-Grain Rice
- 3 cups Water For the rice
- 1 cup Brown Lentil Rinsed
- 3 cups Water For the lentils
- 3 pcs Onion Chopped
- ⅓ cup Olive Oil
- ¼ tsp Ground Cumin Powder
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- Boil water in a pot.
- In a separate pan, add oil and heat up, sauté the rice and add salt.
- Once the water boils, add the sautéed rice and cook over low heat for 20 minutes.
- In another pot, add water and cook the rinsed lentils over low heat for 20-30 minutes with the lid on.
- Once the lentils are soft, remove the lid and let the water evaporate.
- In a large pan, heat oil, and brown the onions over low heat.
- Caramelize onions to dark brown by cooking for 25 – 30 minutes.
- Transfer half on onions to a paper towel and add cumin to the rest. Sauté it for 1-2 minutes.
- Then add lentils to the onion pan, don’t add leftover water to it.
- Then mix rice in the lentils. Season with pepper.
- Serve with sprinkled onion on top.
A similar type of dish is eaten in Lebanon. Abba polo is an Iranian dish with similar ingredients.
Serve with salad.
— Specific Atributes of This Recipe:
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