Rice and grains
ChefLoubna Fawaz
Rice Mujaddara (Madardara)
Rice mujaddara, or madardara, is one of the tastiest vegetarian dishes. It is very nourishing and especially delicious with a cup of yogurt, pickles, or salad. This recipe originally comes from South Lebanon. Some people like it a little mushy, just like this version.
Madardara, or rice mujaddara, is one of the tastiest vegetarian dishes. It is very nourishing and especially delicious with a cup of yogurt, pickles, or salad. This recipe originally comes from South Lebanon. Some people like it a little mushy, just like this version.
Ingredients
Start here, then move straight into the method.
- 2 onions, sliced into wedges
- 1 cup vegetable oil
- 1 1/4 cups brown lentils
- 2 cups Egyptian rice or short-grain rice
- 1 tablespoon salt
- Also from Jihan's recipes made the traditional way, here is Chickpea Mutabbal
- Potato and Rice Stew is another of Jihan's delicious recipes
Method
Follow the cooking sequence without leaving the page.
- Fry the sliced onions in the cup of oil until the onions are nicely browned.
- Remove the onions from the oil and drain them on paper towels. Set the oil aside.
- In a cup of sunflower oil, drain the onions from the oil and place them on paper towels. Leave the oil aside.
- Wash the lentils, then place them in a pot and cover with water. The water should reach the level of the lentils, not more. Boil until half-cooked.
- Soak the short-grain rice in water for 10 to 15 minutes only, then wash and drain it and add it over the lentils as soon as they are half-cooked.Timers: 15 min
- Add the salt over the lentils and rice and stir.
- At this stage, the water should be about 1/2 to 1 cm above the lentils and rice, no more.
- Bring to a boil over high heat without covering the pot until the water level drops to the level of the lentils and rice.
- Reduce the heat, cover the pot, and leave the madardara for about 20 minutes until cooked through.Timers: 20 min
- Reheat the oil you set aside after frying the onions and pour it over the pot of madardara. Stir gently, then leave the pot over high heat without a lid for 2 minutes so the madardara dries out slightly.Timers: 2 min
- Garnish with the fried onions and serve.
Recipe tags
Rice and grainsLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Hindbeh
- Chickpea Mutabbal
- Potato and Rice Stew
