Herb-Infused Lebanese Mujadara with Sumac Onions
A Savory Lentil and Rice Dish with Tangy Onion Topping
A classic Lebanese dish of spiced lentils and rice, topped with tangy sumac-bathed onions, offering a warming and aromatic experience.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Mujadara
For the Sumac Onions
For the Herb Infusion
Preparation
Preparing the Lentils and Rice
Boil Lentils
In a large pot, bring 3 cups of water or broth to a boil.
Simmer Lentils
Add the rinsed lentils, reduce heat, and simmer for 15 minutes.
Cook Rice with Lentils
Stir in rice, remaining liquid, and spices; cover and simmer for 18-20 minutes until rice is tender.
Preparing the Sumac Onions
Heat Oil and Cook Onions
Heat olive oil in a skillet over medium heat. Add sliced onions and cook until caramelized, about 20 minutes.
Ensure onions do not burn by stirring occasionally. Use low heat for even caramelization.
Add Sumac
Sprinkle sumac over onions, stirring to combine.
Cooking Process
Cooking the Lentils and Rice
Combine simmered lentils and spices with rice, cooking together until water is absorbed.
Flavoring the Onions
Slow-cook onions in olive oil before adding sumac for optimal flavor.
Herb Infusion Preparation
Mix herbs with lemon juice for a fresh finish to the dish.
Plating & Serving
Herb-Infused Lebanese Mujadara with Sumac Onions
Herb-Infused Lebanese Mujadara with Sumac Onions
Plating the Dish
Spoon the herbed mujadara onto a serving platter, topping generously with sumac onions for a vibrant centerpiece.