Sign in / Register

Home Recipes A-Z Recipes

Lentil and Rice Pilaf (Mujaddara)

By Fatimah Omran

Lentil and Rice Pilaf (Mujaddara)
Lentil and Rice Pilaf (Mujaddara) is perfect for vegetarians or meat-free days.

Lentil and Rice Pilaf (Mujaddara) Recipe

I’ve come to not only appreciate this dish but also crave it and the simplicity of its flavours. It’s cheap, easy to make and very filling without needing any meat. Perfect for vegetarians or meat-free days.

Prep time: 10 minutes

Cooking: 40 minutes

Makes 4 serves

Ingredients

  • 1 cup (200 g) dried brown or whole green lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1 teaspoon ghee
  • 1 large brown onion, diced
  • 1 cup (200 g) white basmati rice, washed until water runs clear, drained
  • 1 teaspoon ground cumin
  • Cucumber yoghurt dip, to serve (see recipe below)
  • 3 large brown onions, finely sliced
  • vegetable oil

Method

  1. Start the crispy onions first. Spread the onion into a frying pan and add enough vegetable oil to cover completely. Cook over medium heat, stirring occasionally, for about 20 minutes, until they turn a deep golden colour. Use tongs or a slotted spoon to lift onion from the oil and drain on paper towels. They will become crisp as they cool.
  2. Meanwhile, place the lentils in a medium saucepan and cover generously with cold water. Bring to the boil over high heat, then reduce heat to low and simmer for about 15 minutes, until tender. Drain, reserving the cooking liquid separately from the lentils.
  3. Heat the olive oil and ghee in the same saucepan over medium heat. Add the onion and cook, stirring occasionally, until lightly golden. Add the rice and increase the heat to high. Stir for 2 minutes, then add the drained lentils. Stir in the cumin and season with salt and black pepper.
  4. Add 3 cups of the reserved cooking liquid to the pot. Bring to the boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 20 minutes.
  5. Uncover and fluff the rice and lentils with a fork. Spoon onto a platter and top with the crispy onions. Serve with cucumber yoghurt dip on the side.

Smart tips

Brown or green lentils are traditionally used because they hold their shape better than red lentils.

Depending on the region in the Middle East, burghal (cracked wheat) may be used instead of rice.

 

Cucumber Yoghurt Dip (Khyaar bi Laban) Recipe

This refreshing dip is a perfect side to rice and meat dishes. The coolness of the yoghurt evens out a hot dish and mellows out any spiciness in the food. You only need a few spoons of this dip on your plate so as not to overwhelm your main meal.

Prep time: 10 minutes

Makes: 2 cups

Ingredients

500 g Greek yoghurt

1 Lebanese cucumber, diced

1 garlic clove, crushed

½ teaspoon salt

1 tablespoon dried mint

Extra virgin olive oil, mint leaves and cucumber slices, to serve

Method

In a bowl, whisk the yoghurt until it’s smoother and lighter. Add 2 tablespoons of water if needed.

Add the cucumber, garlic, salt and mint. Mix well and adjust salt to your taste.

Spoon into in a small serving bowl, drizzle with olive oil and garnish with mint leaves and cucumber slices.

 

Middle Eastern Simple by Fatimah Omran is available in print and ebook, available 28 July 2026.

Other recipes from Middle Eastern Simple by Fatimah Omran:

Mini Meat Pizzas

Chicken Shawarma Wraps

Palace Bread Pudding

SHARE THIS ARTICLE

Print Recipe

You may also like

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login