Authentic Mujaddara Recipe

In a pot, add lentils and cover with about 5 cups of water. Add a generous pinch of salt, bay leaf, peppercorns, cloves, and sliced green chili. Bring to a simmer over medium heat and cook for 25-30 minutes until the lentils are tender. Drain and set aside.

Drain the soaked basmati rice. In a pot, combine the rice with 1 and 1/2 cups of water and the aromatics (clove, peppercorns, and cinnamon stick). Bring to a simmer, then cover, reduce heat to low, and cook for 15 minutes. Turn off the heat but leave covered for an additional 10 minutes.

In a large pan, heat a mix of butter and olive oil. Add sliced onions and season with salt and pepper. Cook over medium heat for about 25 minutes, allowing onions to soften and become light brown. Add more oil or water as needed to prevent sticking. Once light brown, increase heat slightly to finish caramelizing to a deeper brown.

In a serving bowl, mix the cooked rice, lentils, and caramelized onions. Garnish with chopped coriander. Serve optionally with Greek yogurt mixed with fresh mint and a squeeze of lemon juice.