Mujaddara (مجدرة)

Mujaddara — its name derived from the Arabic for pockmarked, describing the lentils dotting the rice — is one of the oldest documented dishes in human culinary history. A recipe for lentils and rice appears in the 13th-century Baghdad cookbook Kitab al-Tabikh, and the dish has fed the Levant through centuries of feast and famine alike. Lebanese grandmothers call it akl el fuqara — food of the poor — with obvious affection. In practice it is deeply satisfying: earthy lentils, fragrant cumin-spiced rice, and a generous crown of onions fried in olive oil until they caramelize into amber-black silk. An exceptional packed lunch eaten at room temperature.

Serves: 6

Ingredients

• 300g (1½ cups) green or brown lentils, rinsed
• 250g (1¼ cups) long-grain white rice (basmati), rinsed
• 4 large onions (about 1 kg / 2.2 lb total), halved and thinly sliced
• 120ml (½ cup) olive oil
• 1½ tsp ground cumin
• ½ tsp ground allspice
• 1 tsp salt, plus more to taste
• 800ml (3⅓ cups) water
• Full-fat plain yogurt to serve
• Fresh parsley, chopped (optional)

Instructions

1. Place onions and olive oil together in a large, heavy pot (not a non-stick pan) over medium heat. Cook, stirring every few minutes, for 35–45 minutes until the onions are very soft, then deeply caramelized, then beginning to crisp at the edges. Do not rush this step with high heat. Season with salt and remove two-thirds of the onions; set aside for topping. Leave remaining onions in the pot.
2. Add lentils to the pot with the remaining onions, pour in 800ml water, and bring to a boil. Simmer uncovered for 10 minutes.
3. Add rice, cumin, allspice, and 1 tsp salt. Stir once, reduce heat to the lowest possible setting, cover tightly, and cook for 20 minutes without lifting the lid.
4. Remove from heat and let steam, still covered, for 10 minutes.
5. Fluff gently with a fork, taste for salt. Spread onto a large platter and top with reserved crispy caramelized onions.
6. Serve with a side of cold yogurt and fresh parsley. Excellent at room temperature, making it ideal for packed lunches.

Cook's Notes: The patience required for the onions is the entire secret of the dish — they must go from raw to soft to properly caramelized (not merely browned). If they color unevenly, splash in a tablespoon of water to deglaze and even out the color.