Syrian Mujaddara with Caramelized Onions, Toasted Pine Nuts and Yogurt Sauce

Ingredients

Contains dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse and sort the lentils, removing any debris.

2. 2

   Place the lentils in a medium saucepan and add 3 cups cold water; bring to a gentle boil, skim any foam, then reduce to a simmer and cook until just tender but not falling apart.

   Check at 15 minutes — lentils should be tender but still hold shape.

   20 min
3. 3

   While the lentils simmer, rinse the rice under cold water until the water runs clear and drain it in a fine sieve.

4. 4

   When the lentils are tender, drain them and set aside; reserve 1/2 cup of the cooking liquid if there is any and set aside.

5. 5

   In the same saucepan (or a clean one), combine the rinsed rice with 2 cups fresh water, 1/2 tsp salt and 1 tablespoon olive oil, bring to a boil, then cover and simmer gently until the rice is tender and liquid is absorbed.

   Do not lift the lid while the rice is steaming; after 15 minutes remove from heat and let sit covered 5 minutes off heat if needed.

   15 min
6. 6

   While rice simmers, heat 2 tablespoons olive oil in a large sauté pan over medium-low heat and add all the sliced onions.

7. 7

   Caramelize the onions slowly, stirring every few minutes so they brown evenly and become deep golden-brown and sweet.

   Lower heat if the onions start to burn; patience gives the best sweet, dark color.

   20 min
8. 8

   Meanwhile, heat a small dry skillet over medium heat and toast the pine nuts, shaking the pan, until fragrant and lightly browned; remove at once to stop them from burning.

   3 min
9. 9

   In a separate small skillet, warm 1 tablespoon olive oil over medium-high and fry a small handful of thin onion slices until crisp and deeply browned; drain on paper towels and reserve for garnish.

   3 min
10. 10

    Fluff the cooked rice with a fork and transfer it to a large bowl or back into the saucepan.

11. 11

    Add the drained lentils to the rice, sprinkle in the cumin, cinnamon, 1 tsp salt and 1/4 tsp black pepper, then fold gently to combine.

12. 12

    Return the rice-and-lentil mixture to low heat for 2–3 minutes, stirring gently so the flavors marry; if it seems dry add up to 2 tablespoons of the reserved lentil liquid or water.

    3 min
13. 13

    Make the yogurt sauce: stir together the yogurt, minced garlic, lemon juice, 1/4 tsp salt and 1 tablespoon cold water until smooth.

14. 14

    Transfer the mujaddara to a serving platter or shallow bowl, top with the caramelized onions, scatter the toasted pine nuts and the crisp fried onions, and sprinkle chopped parsley over everything.

15. 15

    Serve hot or warm with the garlic-yogurt sauce on the side for drizzling.