Mujaddara Recipe

Team Foodhall

Iraqi Rice & Lentil Pilaf with fried onions

Preparation Time – 20mins
Cooking Time – 35-40mins
Serves 4


4 medium cloves garlic, grated
2 bay leaves
1 tablespoon ground cumin
1 ¾ teaspoons fine sea salt, divided
Freshly ground black pepper
5 cups water
1 cup basmati rice, rinsed and drained
1 cup regular brown or green lentils, rinsed and drained
1/3 Cup olive oil
2 onions, halved and thinly sliced
1/2 Cup thinly sliced green onions 
1/2 Cup chopped fresh flat-leaf parsley
Plain whole-milk or Greek yogurt, for serving
Spicy sauce, for serving (optional): Zhoug or chili-garlic sauce 


  1. In a large pot, add oil, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and freshly ground black pepper.
  2. Add 5 cups water and bring the mixture to a boil.
  3. Once boiling, stir in the washed lentils and reduce the heat, cover and cook, stirring occasionally for 10 minutes. 
  4. Stir in the basmati rice and let the mixture return to a simmer.
  5. Cover again, reduce the heat and cook until the liquid is absorbed and the rice and lentils are tender & cooked, about 20-23 minutes.
  6. Fry the sliced onion in olive oil until golden and crisp. Drain excess oil and keep aside. Sprinkle salt. 
  7. Rest the cooked rice and lentil for 10mins before opening the pot. 
  8. Add about half of the green onions and parsley, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, as required.
  9. Top with the caramelized onions and the remaining green onions and parsley. Serve hot with yogurt and spicy sauce (optional) on the side.

Related Recipes

‘Tis the season… for strawberries!