MUJADDARA

SERVES: 4 to 6

TOTAL TIME: 1 hour 45 minutes

WHY THIS RECIPE WORKS Essentially the “rice and beans” of the Middle East, this is a spectacular example of how a few humble ingredients can add up to a complex, savory, and deeply satisfying dish. Though each household and restaurant differs in its approach, mujaddara is simple to throw together: Boil basmati rice and lentils together until tender, then work in warm spices such as coriander, cumin, cinnamon, allspice, and pepper, as well as minced garlic. In every version, the real showpiece is the onions either fried or caramelized that get stirred into and also sprinkled over the pilaf just before serving. Their flavor is as deep as their mahogany color suggests. Finished with a bracing, garlicky yogurt sauce, this is comfort food at its best. Large green or brown lentils both work well in this recipe; do not use French green lentils. Long-grain white, jasmine, or Texmati rice can be substituted for the basmati. It is crucial to thoroughly dry the microwaved onions after rinsing. The remaining oil from the onions may be refrigerated for up to four weeks in an airtight container and used for cooking.

INGREDIENTS:

YOGURT SAUCE

• 1 cup plain whole-milk yogurt
• 2 tablespoons lemon juice
• ½ teaspoon minced garlic
• ½ teaspoon salt

CRISPY ONIONS

• 2 pounds onions, halved and sliced crosswise ¼-inch-thick
• 2 teaspoons salt
• 1½ cups vegetable oil

RICE AND LENTILS

• 8¾ ounces (1¼ cups) green or brown lentils, picked over and rinsed
• Salt and pepper
• 1¼ cups basmati rice
• 3 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ⅛ teaspoon cayenne pepper
• 1 teaspoon sugar
• 3 tablespoons minced fresh cilantro

INSTRUCTIONS:

YOGURT SAUCE

1. Whisk all ingredients together in bowl.
2. Refrigerate until ready to serve.

CRISPY ONIONS

1. Toss onions and salt together in large bowl.
2. Microwave for 5 minutes.
3. Rinse thoroughly, transfer to paper towel–lined baking sheet, and dry well.
4. Cook onions in oil in Dutch oven over high heat, stirring frequently, until onions are golden brown, 25 to 30 minutes.
5. Drain onions in colander set in large bowl.
6. Transfer onions to paper towel–lined baking sheet to drain.
7. Reserve 3 tablespoons oil.

RICE AND LENTILS

1. Bring lentils, 4 cups water, and 1 teaspoon salt to boil in medium saucepan over high heat.
2. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes.
3. Drain and set aside.
4. While lentils cook, place rice in medium bowl and cover by 2 inches with hot water; let stand for 15 minutes.
5. Using your hands, gently swish rice grains to release excess starch.
6. Carefully pour off water, leaving rice in bowl.
7. Add cold water to rice and pour off water.
8. Repeat adding and pouring off cold water 4 or 5 times, until water runs almost clear.
9. Drain rice in fine-mesh strainer.
10. Heat reserved onion oil, garlic, coriander, cumin, cinnamon, allspice, cayenne, and ¼ teaspoon pepper in now-empty Dutch oven over medium heat until fragrant, about 2 minutes.
11. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes.
12. Add 2¼ cups water, sugar, and 1 teaspoon salt and bring to boil.
13. Stir in lentils, reduce heat to low, cover, and cook until all liquid is absorbed, about 12 minutes.
14. Off heat, remove lid, fold dish towel in half, and place over pot; replace lid.
15. Let stand for 10 minutes.
16. Fluff rice and lentils with fork and stir in cilantro and half of crispy onions.
17. Transfer to serving platter, top with remaining crispy onions, and serve, passing yogurt sauce separately.