Mujadara

Par-Cook the Lentils

Add the rinsed lentils and 3 cups of water or broth to the medium saucepan.

Bring the lentils to a boil over high heat.

Reduce heat to medium-low and simmer uncovered for 15 minutes, until the lentils are just barely tender but still hold their shape.

Use the liquid measuring cup to measure and reserve the remaining cooking liquid, adding water or broth if needed to reach exactly 1.5 cups total.

Caramelize the Onions

Heat the olive oil in the large skillet over medium-high heat until shimmering.

Add all the sliced onions to the skillet and spread them out into an even layer.

Sprinkle the sugar and a pinch of salt over the onions.

Cook, stirring every 3–4 minutes, for about 25–30 minutes total until the onions are deeply golden brown and caramelized.

If the onions start to stick, add a small splash of water to the pan and stir to release them.

Remove roughly half of the caramelized onions and set them aside on a plate — these will be used as the topping.

Toast the Spices

Reduce the skillet heat to medium and add the cumin, coriander, allspice, cinnamon, and black pepper to the remaining onions in the pan.

Stir constantly and cook the spices for 1 minute until fragrant.

Cook the Rice and Lentils Together

Add the rinsed rice to the skillet and stir to coat it with the onion and spice mixture.

Add the par-cooked lentils to the skillet and stir to combine.

Pour the reserved 1.5 cups of cooking liquid into the skillet.

Add the 1 teaspoon of salt and stir everything together.

Bring the mixture to a boil over high heat.

Once boiling, reduce heat to the lowest setting and cover the skillet tightly with a lid.

Cook on the lowest heat for 15 minutes — do not lift the lid during this time.

Remove the skillet from heat and let it rest, still covered, for 10 minutes.

Finish and Serve

Uncover the skillet and fluff the mujadara gently with a fork.

Taste and adjust salt as needed.

Spoon the mujadara into serving bowls and top generously with the reserved caramelized onions.

Sprinkle fresh parsley over each bowl and serve warm.