Mujaddara
Tired of onions burning to bitterness while trying to get that perfect crispy topping for lentil rice? This recipe nails ultra-crispy, golden onions every time with a simple low-slow fry technique that prevents scorching, delivering restaurant-worthy crunch over fluffy rice and tender lentils.
Ingredients
Instructions
Cook lentils: In a medium pot, bring 3 cups water and lentils to a boil. Reduce heat, simmer 25 minutes until tender but not mushy. Drain, reserving 1/2 cup cooking liquid, and set aside. Rinse pot.
Cook rice: In the same pot, bring 2 cups water, reserved lentil liquid, rice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon cumin to a boil. Reduce to low, cover, simmer 15 minutes until fluffy. Fluff with fork, stir in cooked lentils and remaining cumin. Keep warm.
Make crispy onions (the no-scorch secret): Heat 1/2 cup vegetable oil in a large skillet over medium-low heat (key: low heat prevents burning). Add sliced onions and 1/2 teaspoon salt. Stir every 2 minutes for 25-30 minutes. Onions will slowly turn golden without scorching as they release water and caramelize evenly. Increase to medium only in final 5 minutes for extra crisp if needed. Drain on paper towels.
Assemble: Mound lentil rice on a platter. Top generously with crispy onions and chopped parsley. Serve with lemon wedges to squeeze for bright flavor.
Dig in, no burnt bits ever again!
Nutrition
- Calories
- 450 cal
