Middle East

Mujaddara: Lentil and Rice Pilaf from the Middle East

Name: Mujaddara: Lentil and Rice Pilaf from the Middle East
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 200 g Brown lentils; 200 g Basmati rice; 3 large (about 600 g) Onions; 4 tbsp Olive oil; as needed Frying oil (vegetable oil); 600 ml Water; 1.5 tsp Cumin (ground); 1/2 tsp Cinnamon (ground); 1/4 tsp Allspice; 1.5 tsp Salt; 1/2 tsp Black pepper; 200 g Plain yogurt; as needed Tomato and cucumber salad; 1 (cut into wedges) Lemon

How to make mujaddara, the humble Middle Eastern home dish: brown lentils and basmati rice cooked with cumin and cinnamon and topped with plenty of crisp fried onions, with tips for the onions, regional versions, nutrition, and how to pair it with yogurt.

Published: October 25, 2026Total: 1 hr 5 minLevel: Beginner

Cooking flow

Cooking steps

STEP 11 / 4

Parboil the lentils

15 min

Cooking process for mujaddara, a Middle Eastern lentil and rice pilaf: rinse 200 g brown lentils and boil them in 600 ml water — Cooking process for mujaddara, a Middle Eastern lentil and rice pilaf. 1. Put 200 g brown lentils in a colander and rinse 2–3 times under running water to remove dirt and small stones 2. Put the lentils and 600 ml water in a pot and set over medium heat

Put 200 g brown lentils in a colander and rinse 2–3 times under running water, removing any dirt and small stones.
Put the lentils and 600 ml water in a pot and set over medium heat.
When it boils, skim off the scum, lower the heat, and boil for 15 minutes.
Turn off the heat when the lentils are slightly firm (they mash when pressed with a finger but keep their shape). A trace of core left in the center is a good sign that they will not break down after cooking with the rice.
Do not throw out the cooking liquid. The rice will be added to it, so leave the pot as it is.

Do not overcook

The lentils will cook further with the rice, so at this stage 70–80 percent cooked is fine. If you boil them until completely soft, the final dish turns into a mushy porridge. The guide is that they mash lightly under a finger but still have a trace of core in the center.

STEP 22 / 4

Make the fried onions

20 min

Crisp fried onions, deep brown and caramelized — The crisp texture and sweet toasty aroma of the fried onions are the essence of mujaddara. The key is to take them out at the last moment before they burn

The star of mujaddara is not actually the lentils or the rice but the fried onions. How these turn out decides the whole dish.

Slice 2 onions 3 mm thick (along the grain).
Pour frying oil 2 cm deep into a frying pan and heat over medium heat (170–180 degrees).
Add the onions and do not touch them for the first 10 minutes. Stirring too much causes uneven color.
When the edges begin to turn brown, stir from time to time and fry until an even deep brown.
Take them out one step before they turn completely dark brown, since the color keeps deepening from residual heat.
Spread them thinly on paper towels and sprinkle with a little salt. If you pile them up they steam and do not crisp.

How fried onions fail

Do not fry them all at once over high heat. Over strong heat the outside burns while the inside stays raw, and you get bitter onions. Frying patiently for 20 minutes over medium heat lets the sugars caramelize into a golden sweetness. This is a component that is ruined if you hurry.

STEP 33 / 4

Prepare to cook the rice and cook it

25 min

Lentils and rice cooked together in a pot, with the aroma of cumin rising — The moment it is done. When you lift the lid, the sweet aroma of cumin and cinnamon spreads at once

Rinse 200 g basmati rice 2–3 times and soak for 10 minutes (30 minutes for Japanese rice).
Take the lentils out of the pot and measure the cooking liquid. Add water to make 400 ml.
In a separate heavy pot, heat 4 tbsp olive oil over medium heat and add 1 onion sliced 3 mm thick.
Sauté about 8 minutes, until the onion goes from translucent to slightly golden.
Add 1.5 tsp cumin, 1/2 tsp cinnamon, and 1/4 tsp allspice, and stir for 30 seconds to release the aroma.
Add the drained basmati and stir for 1–2 minutes, until the surface of the grains is glossy with oil.
Add the lentils and 400 ml cooking liquid, then 1.5 tsp salt and 1/2 tsp black pepper.
Bring to a boil once over high heat, then cover, lower the heat, and cook for 18 minutes.
Turn off the heat and let it steam for 10 minutes without opening the lid. It is done when the grains stand up plump and no liquid remains at the bottom of the pot.

If you cannot get basmati rice

Japanese rice can stand in, but adjust the water. Basmati absorbs more water, so it takes 400 ml of cooking liquid, but for Japanese rice, reduce it to 350 ml. Extending the soaking time to 30 minutes also helps it cook up plump. Jasmine rice also works, but it is stickier than basmati, so reduce the water slightly.

STEP 44 / 4

Plate and finish

5 min

The finished mujaddara, with plenty of fried onions, yogurt, and a fresh salad — The finished plate. The right amount of fried onion is almost too much. The freshness of the yogurt brings out the savoriness of the lentils

When the steaming is done, open the lid and fluff everything gently with a fork.
Serve on a large platter or individual plates.
Pile the fried onions on top in a generous mound. Not skimping is the Lebanese way.
Drizzle lightly with olive oil, and scatter parsley if you like.
To keep the deep golden color and crisp texture of the fried onions intact, add the yogurt, lemon wedges, and tomato-cucumber salad last.

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Ingredients

1 / 3

Main ingredients

Ingredient	Amount	Substitutes & notes
Brown lentils	200 g	Green lentils also work. Red lentils break down and are unsuitable
Basmati rice	200 g	Japanese rice also works (adjust the water)
Onions	3 large (about 600 g)	Thinly sliced. 2 for frying, 1 for cooking into the rice
Olive oil	4 tbsp	For cooking the rice
Frying oil (vegetable oil)	as needed	Enough to cover the onions
Water	600 ml	For cooking the lentils and rice

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Spices

Ingredient	Amount	Notes
Cumin (ground)	1.5 tsp	Essential. The key to the aroma of mujaddara
Cinnamon (ground)	1/2 tsp	A Lebanese touch. Adds warmth
Allspice	1/4 tsp	Can be omitted if you do not have it
Salt	1.5 tsp	Adjust by tasting
Black pepper	1/2 tsp	—

3 / 3

Accompaniments (recommended)

Ingredient	Amount	Notes
Plain yogurt	200 g	Called "laban" in Lebanon. Thick, strained yogurt is recommended
Tomato and cucumber salad	as needed	Fattoush-style, with lemon juice, olive oil, and mint
Lemon	1 (cut into wedges)	Squeeze just before eating for freshness

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Why a Humble Middle Eastern Dish Wins People Over

In Lebanese kitchens, when evening comes, the sweet scent of cumin and fried onions starts to drift from windows. Children run in with shining eyes asking, "Is it mujaddara today?" It is a scene that has repeated itself across generations.

Mujaddara (مجدرة / Mujaddara) is a Middle Eastern home dish of lentils and rice (or bulgur) cooked together and topped with plenty of crisp fried onions. There are only five ingredients: lentils, rice, onions, oil, and spices. Yet it has a depth of savoriness that silences the table.

Its look is plain, but it is a dish handed down in homes across the Middle East. This article explains how to make the Lebanese style of mujaddara well in a home kitchen, from choosing lentils to the secret of the fried onions and how to pair it with yogurt sauce.

What is mujaddara?

A traditional Middle Eastern dish in which lentils and a grain (rice or bulgur) are cooked together and topped with caramelized fried onions. It is eaten across the Levant and neighboring regions. It is completely plant-based, and the combination of legume and grain makes a satisfying, nutritious plate. For the overall picture of Middle Eastern cooking, see the introduction to Middle Eastern cuisine (in Japanese).

Ingredients (serves 4)

Choosing cumin

The flavor of mujaddara is decided by the cumin. Ground cumin from the supermarket spice aisle is enough, but dry-toasting whole cumin seeds and crushing them yourself gives a more fragrant result.

Culture and History

A humble dish

In the Middle East, mujaddara has long been called "food of the poor." It is a dish of wisdom for households that cannot buy meat to get protein from inexpensive lentils and rice.

Modern nutrition has rediscovered the value of this combination. Legumes and grains complement each other in their amino acids, which is a pattern seen in traditional foods around the world: rice and miso soup in Japan, tortillas and beans in Mexico, chapati and dal in India. Without knowing nutrition, people arrived at the combination through experience.

A plate of mujaddara with soup, pickles, and tahini on a Middle Eastern table — In the Middle East, mujaddara is often served on a single plate with soup and pickles. Simple, but well balanced nutritionally

Once dismissed as "poor people's food," mujaddara is now a Middle Eastern dish that vegans and vegetarians around the world love.

Regional Variations

Mujaddara is eaten across a wide area of the Middle East, as one of the region's signature dishes alongside meat dishes such as kebab and mansaf (in Japanese). How it is made differs by country and household.

Lebanese style (the recipe in this article)

Lebanese mujaddara uses basmati rice and is finished as a pilaf with separate grains. The fried onions are crisp, and the cumin aroma runs through the whole dish. Yogurt and fattoush (a salad with fried pita) are the classic accompaniments.

Syrian style

In Syria bulgur (cracked wheat) is often used in place of rice, for a more rustic texture. Bulgur needs less time cooked together with lentils, so it is popular as a quick everyday dish.

Lebanese versus Syrian

The biggest difference is the grain. Lebanon uses rice, Syria bulgur. Because rice is easier to get in many places, this article presents the Lebanese style. If you want to use bulgur, replace the rice with the same amount of bulgur (coarse, #3) and shorten the cooking time to 15 minutes.

Nutrition and Health Points

Per serving (about 350 g)

Nutrient	Amount
Energy	420 kcal
Protein	16 g
Fiber	11 g

Why the combination works

Complementary legumes and grains:

Lentils are rich in lysine but low in methionine
Rice is rich in methionine but low in lysine
Combined, they make up for each other's weak points

This is called "protein complementation," a pattern found in traditional foods around the world.

A mujaddara lunch plate with grilled chicken and salad — Eaten as it is for a vegetarian meal, or made a main dish with grilled chicken and salad, it works either way

The Science of Fried Onions: Why It Is Worth 20 Minutes

In mujaddara the fried onions are not merely a topping. They are the identity of the dish itself.

The double effect of Maillard reaction and caramelization

When onions are fried slowly over medium heat, two chemical reactions take place at the same time.

The Maillard reaction (150–180 degrees): amino acids and sugars react to form hundreds of compounds with deep savory flavor and a toasty aroma
Caramelization (above 160 degrees): the fructose and sucrose in the onions break down with heat, creating a candy-like sweetness and a bitter complexity

Together, these turn the raw onion's sharpness into a threefold taste that is sweet, toasty, and slightly bitter.

Storing fried onions

If you make a lot at once and store it, you can use it in everyday cooking.

Room temperature: in an airtight container for 2–3 days. The crisp texture holds
Freezer: in a zip bag for 1 month. Warm in a toaster oven for 2 minutes before using and the crispness comes back
Uses: topping for salads, a garnish for curry, a floating garnish on soup, sprinkled over pasta

Types of lentils: brown, green, and red in ceramic bowls, with cumin seeds and cinnamon sticks — Spices and beans for mujaddara. From the left: brown lentils, green lentils, cumin seeds. The cinnamon stick in the center is a Lebanese touch

Gathering the Ingredients

Where to find lentils

Lentils are widely available in supermarkets, natural food stores, and Middle Eastern and Indian grocery stores, and online. Brown lentils are the best choice for mujaddara.

Brown lentils are best

Brown lentils are ideal for mujaddara. They resist breaking down and keep a firm, hearty texture. Red lentils have had the skins removed and dissolve into mush in 5 minutes. Green lentils are too firm and take a long time in the pot.

Where to find basmati rice

Basmati is sold at many supermarkets, and at Indian, Middle Eastern, and halal grocery stores.

If you cannot find basmati, Japanese rice can stand in. In that case reduce the water to 350 ml and extend the soaking time to 30 minutes.

Sides and Menus to Go with Mujaddara

Classic pairings

Side	Description
Yogurt (laban)	Strained yogurt is best. Mix in a little lemon juice and salt
Fattoush	A Lebanese salad with fried pita. Pomegranate vinegar dressing
Hummus (recipe, in Japanese)	Chickpea paste. Spread on bread and alternate with the mujaddara
Tabbouleh	A bulgur salad full of parsley. The freshness goes well
Falafel (recipe, in Japanese)	Chickpea fritters. Together with mujaddara they make a vegetarian menu

Menu examples

Weeknight dinner (vegetarian):

Mujaddara + yogurt sauce + tomato and cucumber salad + lemon

Weekend brunch (Middle Eastern plate):

Mujaddara + hummus (in Japanese) + tabbouleh + pita bread + olives

Entertaining (a full course):

For guests, four items make a Middle Eastern full course.

Course	Menu
Starter	Hummus + falafel + baba ghanoush
Main	Mujaddara + shawarma (spiced grilled chicken)
Side	Tabbouleh + pickles
Dessert	Baklava + mint tea

A lunch plate with mujaddara, salad, and beet salad — Middle Eastern food looks good on a plate. With mujaddara in the center and colorful sides, it becomes a meze-style (starter platter) spread

Three Ways to Rework It

In the Middle East it is said, "mujaddara tastes even better the next day." Here are three ways to use leftover mujaddara.

1. Mujaddara salad (cold)

Cool the mujaddara to room temperature and drizzle with 2 tbsp lemon juice and 2 tbsp olive oil. Just mix in chopped parsley and diced tomato and cucumber. It keeps for 3 days in the refrigerator as a summer make-ahead, and is also good in a lunch box. Plate it with tabbouleh for a colorful Middle Eastern salad plate.

2. Mujaddara wrap

Wrap the mujaddara in lavash (thin flatbread) or a tortilla. Add yogurt sauce and pickles for a wrap sandwich that takes 5 minutes for a busy lunch. Add thin slices of meat in the manner of shawarma for a hearty main.

3. Mujaddara gratin-style

Spread mujaddara in a baking dish. Pour over a sauce of 200 g yogurt mixed with 1 egg and scatter cheese on top. Bake at 200 degrees for 15 minutes. It is done when the surface is bubbling. A warm variation that suits the cold season.

The golden rule of reworking

Mujaddara is delicious as it is, but what you must not forget when reworking it is the fried onions. Topping any rework with crisp fried onions at the end keeps it "mujaddara." The fried onions are indispensable in the cold salad and the wrap alike.

Storage and Reheating

Mujaddara is ideal for making ahead. Stored properly, it takes care of weekday lunches.

The basics of storage

Always store the mujaddara and the fried onions in separate containers. If you put them together, the fried onions go limp from the steam and lose their crispness.

Refrigerator

Keeps 4–5 days in the refrigerator in an airtight container
The fried onions in a separate container keep their crispness longer
Reheat in a 600 W microwave for 2 minutes. Sprinkling on 1 tbsp water before microwaving prevents dryness

Freezer

Wrap single portions in plastic wrap and put them in a zip bag for 1 month in the freezer
Fried onions do not freeze well (they go limp). Fry them fresh just before eating, or warm them in a toaster oven
Thaw overnight in the refrigerator. If you are in a hurry, use the microwave's defrost mode

Great for making ahead

Mujaddara is a star of make-ahead cooking. It keeps 5 days refrigerated, and some people say it tastes better the next day as the flavors settle. Make a batch on Sunday and lunch for 3–4 weekdays is taken care of. Vegetarians especially should add it to the weekend make-ahead repertoire.

More to Cook Alongside

Falafel (in Japanese): lets you cook on through the same country's table.
How to store hummus (in Japanese): lets you cook on through the same country's table.
Hummus (in Japanese): lets you cook on through the same country's table.

FAQ

Here are the questions people ask most about mujaddara. If you are new to Middle Eastern cooking, the articles on kofte and hummus (in Japanese) may also help.

Q1. Do I need to soak the lentils?

No soaking is needed. Unlike chickpeas and soybeans, brown lentils have thin skins and cook in about 15 minutes without soaking. Soaking makes them absorb too much water and break down, so boil them as they are.

Q2. Can I make it with only lentils and no rice?

Yes. Increase the lentils to 400 g and cook with 500 ml water for a rice-free "lentil mujaddara." It is recommended for anyone limiting carbohydrates. Making it with bulgur (cracked wheat) adds even more fiber.

Q3. Can I eat it if I do not like spicy food?

Mujaddara is not spicy at all. The only spices are cumin and cinnamon, "warm" aromas, and there is no chile. Even people who do not like spice, from children to older adults, can eat it with confidence. The idea that Middle Eastern food equals spicy is a misunderstanding. Another Middle Eastern dish that is not spicy is shakshuka.

Q4. Is it vegan?

It is fully vegan. The basic recipe uses no butter, meat, eggs, or dairy. Replace the yogurt on the side with soy yogurt and the whole menu is vegan.

Q5. The next-day mujaddara is dry and crumbly. What can I do?

Sprinkle on 2–3 tbsp water before reheating. Lentils and rice lose moisture easily in the refrigerator, but adding a little water and microwaving brings back the plumpness. Re-frying in a pan with a little olive oil is also a good method.