This cozy and comforting Levantine
lentil and rice dish goes by many names and has many variations. Whether you spell it mujaddara, majadra, or mejadra, you can rely on this trusty side dish to shine alongside whatever you’re serving. The first recorded recipe for mujaddara can be found in Kitab al-Tabikh, an Iraqi cookbook dating all the way back to 1226, and it has long cemented itself as a staple throughout the Middle East.
Our version of this classic dish is lightly spiced and pilaf-like, featuring fluffy rice, tender lentils, and sweet caramelized onions. Many types of rice or bulgur can be used to make mujaddara, but we went for classic long-grain white rice as its sweetness complements the earthy savoriness of the lentils. Speaking of lentils, we opted for small green lentils (also known as French lentils) as they keep their shape exceptionally when cooked. Save the red and yellow lentils for lentil soup—they’ll turn to mush in this recipe. Serve your mujaddara with a dollop of yogurt and a side fresh salad, like this fattoush.
Did you try making this? Let us know how it went in the comments!